Ingredients :
1. Pui Shaak / Malabar Spinach - 500 gm
2. Potatoes - 2
3. Brinjal / Eggplant - 1
4. Pumpkin - 250 gm
5. Panch Phoron - 1 tea spoon
6. Oil as required
7. Grated coconut - 1 cup
8. Home made bori - 4 - 5 pieces
9. Ginger paste - 1 tea spoon
10. Green chili paste - 1 tea spoon
11. Cumin powder - 1/2 small tea spoon
12. Coriander powder - 1/2 small tea spoon
Methods :
1. Remove the stem of malabar spinach . Wash and clean Malabar Spinach under running water and keep a side . Cut into small pieces of Malabar spinach .
2. Cut and remove of top of eggplant . Cut into cube pieces from eggplant . Put cube eggplant pieces into a bowl . Pour water into eggplant pieces . Keep a side .
3.Peel the potatoes of skin . Cut into cube pieces . Peeled the pumpkin of skin . Cut into cube pieces .
4. Peeled and remove the skin of pumpkin . Cut into cube pieces . Keep a side .
5.Take a wok . Now pour the oil into the wok . When oil is hot . Next add 4 - 5 pieces of home made bori and fry till golden brown on low flame . Then take out the home made bori pieces from the hot oil and keep a side . Now add 1 tea spoon of Panch phoron and stir for few seconds on low flame .
6. Now add vegetables pieces one after one . Mix well . Sprinkle salt to taste on top of vegetables . Mix well .
7.Next add 1 tea spoon of turmeric powder , 1 tea spoon of ginger paste , 1/2 small tea spoon of cumin powder , 1/2 small tea spoon of coriander powder , 1 tea spoon of green chili paste , add crushed home made bori and 1 tea spoon of sugar . Mix well . Saute for few minutes .
8. Add 1 cup of grated coconut and mix well . Saute for few minutes .
9. Next add 1 small cup of water into the vegetables . Mix well . Cover the wok . Cook for 15 to 20 minutes .
10. 15 minutes later , open the cover of wok . Meanwhile , water is evaporated from the curry . All the vegetables are cooked . Now switch off the flame .
11. Transfer the curry to a serving bowl .
12. Serve hot with steam rice .
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