Monday, November 26, 2007


otatoes, 1 inch pieces
2 medium
Cauliflower 6-8 florets
Carrots, 1 inch pieces 2 medium
Red pumpkin (bhopla), 1 inch pieces 100 grams
Broad beans (papdi), 1 inch pieces 8-10
Gram flour (besan) 2 teaspoons
to taste
Turmeric powder ½ teaspoon
Coconut milk 2 cups
Oil 3 tablespoons
Mustard seeds
½ teaspoon
Cumin seeds
1 teaspoon
Split black gram (dhuli urad dal) 1 teaspoon
Whole dry red chillies, broken
Curry leaves 8-10
Garlic, crushed lightly
8-10 cloves
Tamarind pulp 2 teaspoons
Take gram flour in a bowl and add salt and turmeric powder and mix well. Add coconut milk and mix till smooth. Add half a cup of water and mix well.
Heat oil in a kadai. Add mustard seeds and when they crackle, add cumin seeds, split black gram and sauté till they begin to change colour. Add broken dry red chillies, curry leaves and garlic and sauté for a minute.
Add potatoes, cauliflower, carrots, pumpkin and mix well. Add salt and cook on high heat for three to four minutes. Add half a cup of water and cook.
Add the gram flour mixture and stir. Cook till it thickens.
Add broad beans and continue to cook for three to four minutes.
Add tamarind pulp and mix. Simmer for a minute.
Serve hot with rice.

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