Ingredients:
Mixed Vegetables - 2 cups
(Carrots, french beans, potato, cauliflower, green peas)
Tomato puree- 1/2 cup
Turmeric - 1/2 tsp
Salt to taste
Lemon juice - 1 tbsp
Curry leaves - few
Masala Paste:
Coconut - 1
Green chillies - 2
Red chillies - 3
Basmati rice - 1 tbsp
Cloves - 3
Pepper corn - 4
Cinnamon - 1"stick
Asafoetida - a pinch
Curry leaves - few
Oil - 2 tbsp
Method:
Mixed Vegetables - 2 cups
(Carrots, french beans, potato, cauliflower, green peas)
Tomato puree- 1/2 cup
Turmeric - 1/2 tsp
Salt to taste
Lemon juice - 1 tbsp
Curry leaves - few
Masala Paste:
Coconut - 1
Green chillies - 2
Red chillies - 3
Basmati rice - 1 tbsp
Cloves - 3
Pepper corn - 4
Cinnamon - 1"stick
Asafoetida - a pinch
Curry leaves - few
Oil - 2 tbsp
Method:
- Dry roast rice, curry leaves and half of coconut.
- Grind roasted ingredients along with cinnamon, cloves, pepper and red and green chillies to make fine paste.
- Grate the remaining coconut for coconut milk and soak in hot water for 5 minutes.Strain the coconut milk through muslin cloth.
- Heat oil in kadai, add curry leaves and chopped vegetables. Cook in medium flame for 5 minutes then add ground paste, turmeric and mix well.
- Add coconut milk, salt and tomato puree.
- Close the lid and cook in low flame for 10-15 minutes or until the gravy is little thick.
- Switch off the flame and add lemon juice.
- Serve with rice.
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