- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Description
Cooking Time
Preparation Time : 5
Cook Time : 10
Total Time : 15
Ingredients
Serves 4
turmeric powder 1/4 tsp
Tamarind – gooseberry sized ball / Tamarind Paste 2 tbsp
Oil 1 tbsp
Salt 1 pinch
Water 1 cups
For dry roasting and grinding-Grated Coconut 1 cups
Coriander Powder 2 tbsp
Red Chilly Powder 1 tbsp
Fenugreek (Uluva) powder 1/4 tsp
For Seasoning: Oil 1 tbsp
Mustard Seeds 1/4 tsp
Finely sliced shallots 5 nos
Dry Red Chillies 4 nos
Curry Leaves 1/4 cups
cauliflower 1/4 nos
carrot 1 nos
small beetroot 1 nos
beans 6 nos
small potato 1 nos
ladies finger/okra 6 nos
Directions
Cook all the vegetables (except okra) in little water along with salt and turmeric until soft but not mushy
Heat 1 tbsp oil in a non stick pan and fry the okra pieces until lightly browned
Soak tamarind in 1/2 cup warm water for some time and extract the juice and keep aside
Meanwhile dry roast coconut on medium-low flame until it turns into a dark brown color
The coconut should be thoroughly roasted till it’s almost burnt
Remove from heat, add coriander,chilly and fenugreek powders and continue roasting for 2 more minutes
Grind everything to a smooth paste along with 1 cup water
Take a big pan and add the ground paste, cooked vegetables and fried okra along with more water and salt
Simmer on medium flame for 5 -7 minutes
Add tamarind juice and bring everything to a slow boil
Reduce flame and allow the gravy to thicken
Heat 1 tbsp of oil in a pan and splutter mustard seeds
Saute shallots, dry red chillies and curry leaves
Pour the seasoning over the theeyal and mix gently
safar
3 Recipes
McKinney, Texas
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