Ingredients:
Bottle Gourd - 100 gms
Red Pumpkin - 100 gms
Brinjal - 100 gms
Okra - 100 gms
Tomatoes - 2
Onion - 1
Drum stick - 2
Tamarind - small lemon size
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Salt to taste
Spice powder:
Channa dal - 1 tsp
Coriander seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Dry red chilli- 2
For talimpu:
Oil - 1 tbsp
Dry red chilli - 2; Mustard seeds, cumin seeds, fenugreek seeds - 1/4 tsp each, asafoetida- a pinch, Curry leaves.
Garnishing:
Coriander leaves
Method:
Bottle Gourd - 100 gms
Red Pumpkin - 100 gms
Brinjal - 100 gms
Okra - 100 gms
Tomatoes - 2
Onion - 1
Drum stick - 2
Tamarind - small lemon size
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Salt to taste
Spice powder:
Channa dal - 1 tsp
Coriander seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Dry red chilli- 2
For talimpu:
Oil - 1 tbsp
Dry red chilli - 2; Mustard seeds, cumin seeds, fenugreek seeds - 1/4 tsp each, asafoetida- a pinch, Curry leaves.
Garnishing:
Coriander leaves
Method:
- Dry roast the spice powder ingredients and grind them to make powder.
- Chop the vegetables into medium size pieces.
- Cook all vegetables in water by adding turmeric.
- Add tamarind juice, red chilli powder and salt when vegetables are tender.
- Cook another 8-10 minutes in low flame then add spice powder and mix gently.
- Heat oil in a pan, add all talimpu ingredients and fry till mustard crackles. Pour this on curry.
- Garnish with coriander leaves.
- Serve with rice.
Note: You can add small jaggery piece if you like sweet and sour taste.
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