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Chilli Kurma


Ingredients: 

Bajji milagai – ¼ kg (Long green ones)

Onions – 1 big / 2 small

Tomatoes – 2 mid sized

Corrinader leaves – 1 teaspoon (finely chopped)

Turmeric powder – ¼ teaspoon

Oil – 1 teaspoon

To Grind: Group I

Ginger – small piece

Garlic – 2 cloves

Corriander bunch stem – a handful (optional)

To Grind: Group II

Coconut – 3 teaspoons

Cashew nuts – 5 or 6

Poppy seeds – 1 teaspoon (soaked few hours prior to grinding)

Method:

  1. Heat one teaspoon of oil in a kadai.
  2. Add group I ingredients & fry for a minute.
  3. Add finely chopped onions & turmeric powder.
  4. Add finely chopped tomatoes & salt.
  5. Sauté till tomato pieces melt & blend.
  6. Chop the bajji milagai into mid size pieces.
  7. Add chopped milagai pieces & ¾ glass of water.
  8. Keep closed & sauté till chilli pieces are cooked.
  9. Add the gound paste II & allow to boil until gravy thickens.
  10. Garnish with coriander leaves & serve hot with chappathis.


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