White vatana curry
Ingredients
250 gms white vatana
Soak previous day in water then pressure cook on high, then low for 1 whistle. reserve the stock
2 onions finely chopped
2 medium size tomatoes finely chopped
2 green chillies finely chopped
1/2 tsp chilli powder
1/2 tsp cumin powder
1/2 tsp pepper powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp Tempero Di cuddi powder or garam masala powder
Salt to taste
200 ml coconut milk
1/4 cup finely chopped coriander leaves
Method
Once the oil is hot add the onions and Stir fry till lightly brown. Then add the tomatoes and cook till soft. Add some of the stock to assist cooking of the tomatoes. Add the finely chopped green chillies.
Next add the Chilli powder, cumin powder, pepper powder, coriander powder, turmeric powder and Tempero Di cuddi powder. Allow to cook for a minute.
Add the cooked vatana and mix well. Allow it to come to a boil. Add the coconut milk. Add salt to taste. Cook for another 5 mins on low flame. Lastly add finely chopped coriander leaves. Cook for another minute.
GARAM MASALA 2
(East Indian Tempero ( A seasoning to flavour Dishes) Di Cuddi)
Ingredients
100 gms Cinnamon
40 gms cloves
40 gms cardamom
40 gms peppercorns
20 gms Star anise
10 gms Javitri /mace flower
10 gms bay leaf
5 gms all spice
5 gms Triphal /schizwan pepper corn
10 gms saunf /fennel seeds
10 gms methi seeds /fenugreek seeds
10 gms Shah Jeera /black cumin seeds
Dry ingredients in the sun, lightly roast, Dry grind the spiced , sift well, and bottle
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