I am not quite sure ,if this kind of south indian curry is made in many south indian households as I personally have not come across . This type of curry / stir fry used to be a regular at my mom's place and have eaten quite a few times at some weddings here in Bangalore,Karnatka . Apart from that in a regular South Indian household I have not seen this being prepared .
This stir fry is not anything complex of different , instead of the usual fresh coconut scraping garnish, we grind the coconut with a few spices and add it to the cooked veggies and saute it for a few minutes . I love this stir fry with beans , chayote / chou chou , carrot or beans - carrot combo . You can also experiment with other veggies ,but I prefer to stick to my liking
Preparation Time : 10 mins
Cooking Time : 20-25 mins
Complexity : Medium
Serves : 3-4
Ingredients
150 gms french beans
2 medium carrots
3 tablespoons fresh coconut scrapings
1 tsp jeera / cumin seeds
2-3 green chillies (mildly spiced)
fresh corriander chopped - handful
1 tsp cooking oil
1/2 tsp mustard seeds
pinch of asafoetida
salt to taste
Method
This stir fry is not anything complex of different , instead of the usual fresh coconut scraping garnish, we grind the coconut with a few spices and add it to the cooked veggies and saute it for a few minutes . I love this stir fry with beans , chayote / chou chou , carrot or beans - carrot combo . You can also experiment with other veggies ,but I prefer to stick to my liking
Preparation Time : 10 mins
Cooking Time : 20-25 mins
Complexity : Medium
Serves : 3-4
Ingredients
150 gms french beans
2 medium carrots
3 tablespoons fresh coconut scrapings
1 tsp jeera / cumin seeds
2-3 green chillies (mildly spiced)
fresh corriander chopped - handful
1 tsp cooking oil
1/2 tsp mustard seeds
pinch of asafoetida
salt to taste
Method
- Chop the beans and carrot into small cubes and wash it well and drain .
- In a mixie jar / blender . Quick blend/pulse the coconut, jeera, chillies and corriander leaves. Do not add any water, just a pulse or two so that the ingredients are all crushed well. Keep aside.
- In a pan / kadai , heat the oil and temper it with mustard seeds, asafoetida and add the chopped beans and carrot with some salt , add some water and let it cook well. Cook covered with a snall opening such that the steam can escape and the color of the beans and carrot is retained.
- Check occasionally to ensure that the vegetables don ot charr / burn due to inadequate water. Adjust water if needed and let it cook to be soft but not mushy.
- Once the water is all evaporated and veggies cooked well, add in the ground paste and stir well and cook for just 1-2 mins and turn off the stove.
- Serve it along with Sambar , Rasam and Piping Hot rice and ghee.
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