Preparation time : 20 minutes
Cooking time : 30 minutes
Number of serving : 6
Ingredients :
1. Mochakottai/ field beans - 1 cup
2. Egg plant/ katharikkai - 6 nos. ( small variety )
3. Yam/ Senai Kizangu - 200 gms ( cut into 1/2" pieces )
4. Onions - 2 ( finely chopped )
5. Tomatoes - 3 ( finely chopped )
6. Red chilli powder - 2 tsp
7. Coriander powder - 3 tsp
8. Turmeric powder - 1/4 tsp
9. Thick tamarind extract - 2 tbsp
10. Grated coconut - 1/2'cup
11. Garlic - 6 pods
12. Mustard seeds - 1/2 tsp
13. Fenugreek seeds 1/4 tsp
14. Oil for seasoning - 2 tbsp
15. Curry leaves - a hand full
16. Salt - to taste
Method :
1. Soak beans in water overnight. The next day boil in same water with a pinch of salt.
2. Cut eggplant into wedges and place in water to prevent discoloration.
3. Boil yam pieces in water with a pinch of turmeric powder. When done,drain water and keep aside.
4. Place a kadai on medium heat and add oil.
5. When oil becomes hot, add mustard and allow to crackle. Then add fenugreek seeds. Sauté.
6. Add chopped onions and a few curry leaves and sauté till onions are golden brown.
7. Add tomatoes and eggplant and sauté for a while.
8. Meanwhile, grind grated coconut along with garlic pods and a few curry leaves to a fine paste and keep aside.
9. To the onion tomato mixture add dry masalas such as red chilli powder, coriander powder and turmeric powder and sauté.
10. Add tamarind extract and boil for few minutes to remove the raw flavour of all the ingredients.
11. Then add the coconut paste and mix well.
12. Add beans, and yam pieces to the curry. If required add water in which beans was cooked, to bring it to the gravy consistency.
13. Add salt and cook for a few more minutes till all the veggies blend well with each other.
14. Remove from fire and garnish with curry leaves.
15. Curry is ready to be eaten with plain rice.
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