Ingredients
Coconut oil - 2 tbsp
Curry leaves - 1 sprig
Cut Vegetables (total 3 cups)
[Slow-cooking]
Raw Banana - 1 nos
Yam - 1/4 cup
Carrots - 1/4 cup
Beans - 1/4 cup
Ivy grourd/Tendli - 1/4 cup
Cluster beans/kotthavarai - 1/4 cup (after slicing)
[Fast-cooking]
Sanke gourd - 1
Brinjal/Pudalankai - 1/4 cup
Drumsticks - 1/4 cup
Boiling ingredients
Turmeric - 1/4 tsp
Salt
Masala paste
Grated Coconut - 1 1/2 cup
Small onions - 8 nos
Cumin seed - 1 tsp
Green chillis - 6-7 nos
Ginger - 1/2 inch piece
Curds - 2 tbsp
Curry leaves - 3-4 leaves
Preparation Method
- Cut all the vegetables lengthwise into 1" pieces (thick julienne/Stick shape)
- Boil the vegetables until half done with turmeric powder and salt. Do not overcook as you will have to cook this further with the ground masala paste. I add vegetables in two rounds ... I add the fast cooking ones that take longer to cook later
- Fry cumin seeds on low fire until light brown
- Grind the coconut, green chillies, small onions, ginger and cumin seeds to a coarse masala paste
- Heat coconut oil in a vessel
- Add curry leaves and saute for 5-10 seconds
- Add ground masala and cook for 5-6 six minutes in medium flame (until raw smell is gone)
- Add half cooked vegetables and cook until vegetables are cooked. It is important that the vegetables are crisp
- Add curds, mix and turn off the heat
Chayote/Chowchow - 1
Ash gourd/Vellai Poosni kai - 1/4 cup
Pumpkin/Poosni kai - 1/4 cup
Drumsticks - 1/4 cup
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