Style - Kerala / South Tamilnadu
Rating - 5/5
Serves - 4-5
Last made - 25 Dec 2022
Ingredients
Mustard seeds - 1 tsp
Red chili - 2-3
Cumin seeds - 1 tsp
Onions - 1 (long slices)
Green chilis - 2-3
White chili - 7-6 (Or, light green bajji chili 2 cut into 3-4 pieces)
Garlic (smashed) - 1 tbsp
Raw banana (separate) - 2
Elephant yam (Senai) - about the size of a baseball
Carrot - 2-3 cup
Snake Gourd - 1 cup
Green brinjal (Separate) - 3
Coconut oil
Elephant yam (Senai) - about the size of a baseball
Carrot - 2-3 cup
Snake Gourd - 1 cup
Green brinjal (Separate) - 3
Coconut oil
Turmeric powder - 1/2 tsp
Cumin powder - 1 tsp
Curry leaves - 2 springs
Curds - 2 tbsp
Coconut - 1.5 cups
Notes
- Keep cut vegetables soaked in water until cooking. Drain before cooking
Method
- Heat coconut oil in a vessel
- Add mustard seeds and allow to pop
- Add red chilis and fry
- Add cumin seeds and fry
- Add onions and fry for a minute
- Add green chili and white chili. Fry for a minute
- Add garlic and fry for a couple of mins
- Add vegetables after draining water. Mix well. Increase heat to cook off excess water (adjust down when water has evaporated to avoid burning). Cook for a couple of mins
- Add raw banana and turmeric powder. Mix well. Cook for 3-4 mins until tender.
- Add green brinjal. This cooks faster than the rest.
- Add salt, curry leaves and cumin powder. and mix well
- Cover and cook. Cover with banana leaves for additional fragrance and flavor. Mix after a few mins
- Add curds and mix well. Cook for a few mins. Do not allow vegetables to cook fully. Leave a little crunch
- Add grated coconuts and mix well. Cook for 1-2 mins.
Reference
https://www.youtube.com/watch?v=-clrhxzueho0 comments:
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