KHATKHATEM(MIX VEGETABLES CURRY)

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KHATKHATEM (MIX VEGETABLE CURRY)



Khatkhatem (mixed vegetable curry)




Ingredients

1/4 cup peeled, chopped yam1/4 cup peeled, chopped sweet potatoes1/4 cup peeled, chopped potatoes1/4 cup peeled, chopped yellow pumpkin1/4 cup peeled, chopped green plantain1/4 cup peeled, chopped white radish1/4 cup peeled, chopped unripe green papaya1 drumstick, chopped1/4 cup white dry peas, soaked10 dried teffal berries (optional)1 cup grated coconut12 black peppercorns4 green chillies1/4 tsp turmeric powder1 tsp chilli powder2 tbsp grated jaggery3 tbsp tamarind pulp1 tsp rice flourSalt to taste

Method

Lightly crush the teffal and set aside.Grind together the grated coconut, peppercorns and green chillies with half a cup of water to a smooth paste.Boil the vegetables and dried peas in a deep pan.Add turmeric and chilli powder, jaggery, tamarind pulp, rice flour and salt and mix well.Add coconut paste, teffal and one cup of water and bring to a boil.Remove from heat immediately and serve hot with any Indian bread.

MOONGACHO GATHI (CURRIED GREEN GRAM)

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MOONGACHO GATHI(CURRIED GREEN GRAM)








Moongacho Gathi (curried green gram)





Ingredients

2 cups (300 gm) sprouted green gram4 tbsp oil15 cloves1 two inch stick cinnamon15 black peppercorns1 tbsp coriander seeds1 cup grated coconut2 tbsp melted ghee2 pinch asafoetida1/2 tsp mustard seeds8 curry leaves4 green chillies (slit)1/2 tsp turmeric powder1 tbsp grated jaggery2 tbsp tamarind pulp1 cup coconut milk20 cashew nuts (soaked)Salt to taste

Method

Heat the oil in a pan and stir-fry the cloves, cinnamon, peppercorns, coriander seeds and coconut, one by one, till fragrant.Grind the spices and coconut with one cup of water to a fine paste.Heat the ghee in a pan; add the asafoetida, mustard seeds, curry leaves and green chillies.When the seeds begin to splutter, add the sprouted gram, turmeric powder and three cups of water and cook till the gram is soft and tender.Add ground paste, jaggery, tamarind pulp and salt and cook for 5 minutes.Add coconut milk and cashew nuts.Cook for two minutes and serve hot with any Indian bread.

Note: Instead of grinding the spices, use one tsp of garam masala powder.

PORK VINDALOO

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PORK VINDALO



Pork Vindaloo





Ingredients

30 ml vinegar toddy10 gm salt5 gm sugar100 gm onion (thinly sliced)300 gm pork belly with fat (without skin)10 gm garlic (chopped)25 gm vinegar masala15 gm ginger and garlic paste30 ml oil

Method

Marinate pork cubes with salt, ginger, garlic paste and half of the vinegarmasala.Heat oil in a pan and add thinly sliced onions till light brown.Add finely chopped garlic and sauté.Add pork and sauté till meat is seared.Add remaining vinegar masala and sauté some more.Add enough water to cover the meat and cook till the meat is tender.Adjust salt, sugar and vinegar to taste.