Style - Tamilnadu
Serves - 4
Rating - 4/5
Last made - Jan 2023
Ingredients
Masala
Oil
Fennel seeds - 1/2 tsp
Curry leaves - 1 sprig
Garlic cloves - 4
Small onions - 6-7
Peanuts - 2 tbsp
Coconut -
Coriander leaves - 3-4 stems
Coconut - 1/2 cup
Main ingredients
Oil - 2 tbsp (Sesame seed oil preferred)
Mustard 1 tsp
Jeera - 1/2 tsp
Garlic - 5-6 cloves
Curry leaves - 1 spring
Small onions - 8-10 (sliced)
Turmeric powder - 1/2 tsp
Salt - as required
Tomato - 2 small (grind to puree)
Hing - 1/4 tsp
Potatoes - 1 diced (1 cup)
Bottle gourd - 1/2 (diced about 3 cups)
Cow peas (brown) aka Lobia / Thata payaru - 1 cup (soaked and pressured cooked 3 whistles. Save water)
Sambar powder - 1.5 tsp
Chili powder - 0.5 tsp
Coriander powder - 1 tsp
Method
- Heat oil in a pan. Add fennel seeds and fry
- Add curry leaves, garlic, small onions and fry until onions are translucent
- Add peanuts and fry for 2-3 mins
- Add coriander leaves and fry for a few seconds
- Add coconut and fry for a minute
- Allow to cool and grind to paste.
- Heat oil in a pan. Fry mustard until it pops.
- Add jeera and fry.
- Add garlic, curry leaves, turmeric powder, salt and small onions. Fry until onions are translucent.
- Add tomato puree and cook for 3-4 mins
- Add hing
- Add potatoes. Fry for 2-3 mins
- Add cut bottle gourd. Cook for 3-4 mins
- Add cooked cowpeas (drained). cook for a couple of mins
- Add sambar powder, chili powder and coriander powder. Cook for 2-3 mins
- Add broth from cowpeas and water (As required). Cook covered for 5-6 mins and raw smell is gone
- Add ground paste. Cook covered for 3-4 mins until raw smell is gone.
- Reduce flame and cook for 1-2 mins
Reference
https://www.youtube.com/watch?v=7n0kCJu3_bk
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