Friday 29 June 2012

SINDHI TOMATO CURRY

INGREDIENTS:

Tomatoes
Oil
Besan (Bengal Gram Flour) 1 to 2 tbsp
Rai (Mustard Seeds)
Jeera (Cumin Seeds)
Green Chillies
Ginger
Hing (Asafoetida)
Turmeric Powder
Red Chillie Powder
Coriander Leaves
Bhindi (Ladies Finger)
Sugar
Tamarind
Salt to taste

METHOD

  • Boil and Blanch the Tomatoes
  • Puree the blanched tomatoes in a food processor or mixer
  • Strain out the puree in a strainer
  • Let the puree get cooled.
  • Soak the tamarind in abowl for 10 to 20 mins and extract the juice
  • Chop the ginger finely, Green Chillies and Coriander Leaves and set aside
  • Take 3 to 4 tbsp of Oil in a cooker
  • Add Mustard Seeds and Jeera and add Besan to it
  • Stir the besan on low flame so that it doesnt burn
  • As the colour of the besan changes to light brown
  • Add Hing, Green Chillies and Chopped ginger to it
  • Add Turmeric powder and Red chillie powder and mix it on a low flame
  • Add the tomato puree and mix the besan mixture
  • Finally add little water as with besan the curry gets very thick consistency
  • Add Salt, Sugar and Tamarind Juice and mix well.
  • Then add Slit bhindi into it.Put a slit on a bhindi
  • Let the Curry boil for 15 mins bcoz the bhindi will get soft
Garnish it with Coriander Leaves and Serve with Rice.
For this Curry recipe the tomatoes must be Red.
SAI BHAJI (PALAK CURRY)

INGREDIENTS:

Palak Leaves
Onions
Tomatoes
Potatoes
Ladies Finger (Bhindi)
Carrot
Chana Dal
Ginger
Optional: Any other any vegetables can be added to above.Ex: Beetroot too.
Jeera
Turmeric Powder, Red Chillie Powder, Dhania Powder
Oil
Salt as per ur taste

METHOD:

First method of cooking Palak Curry

Soak the Chana Dal for 20 mins.
Finely chop Palak Leaves and wash the leaves in water for 3 to 4 times
Cut Onions, Ginger, Tomatoes, Carrot, Potatoes,Bhindi and other veggies.
Take cooker and pour oil and add jeera to it.
Add onions and saute the onions till chnages to light brown colour
Add ginger,carrots,potatoes and chana dal and stir for 2 to 3 mins
Finally add tomatoes, Salt and turmeric powder, red chillie powder and dhania powder and mix
Put all the Palak Leaves to it and some water to it so that the chana dal cooks well and other veggies too.
Even the Palak Leaves have the water content but it is not sufficient for chana dal to get cooked so add a little water to it.
After 2 Whistles sim it for atleast 15 mins so that it gets cooked well.
When the cooker gets cooled whisk the palak curry and it is ready to eat.

Second method of cooking Palak Curry

The ingredients are the same as above but only the cooking pattern is different.

Take cooker add oil to it
Add Jeera, Turmeric powder, Red chillie Powder and Dhania Powder and mix and add water to it.
Add soaked Chana Dal.
Chopped Palak Leaves
Add all the Vegetables and Salt to it.
Then close the Cooker
After 2 Whistles sim it so that it cooks well.
Finally whisk the Palak Curry and serve it.
In this method all the Vegetables are put directly without sauting.

Serve the Palak Curry with Rice or Chapathi or Naan.

                                                       SAI BHAJI PALAK CURRY