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  Indian    Vegetarian  
Last updated 6/12/2012 1:21:33 AM. Recipe ID 53812. Report a problem with this recipe.
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      Title: Kurma
 Categories: Indian, Vegetarian
      Yield: 4 Servings
    1/2    Medium-sized (4 oz/100
           Grammes) aubergine, cut
           Three-quarter inch by half
           Inch (2 cm x 1 cm sticks)
      2 sm Carrots (4 oz/100 grammes),
           Peeled and cut into
           Three-quarter inch by half
           Inch (2 cm x 1 cm sticks)
      4 oz (100 grammes) peas
      4 oz (100 grammes) French beans,
           Cut into 1 inch (2 and a
           Cm) pieces
      1    Medium-sized potato (4 oz x
    100    Grammes), peeled and cut
           Three-quarter inch by half
           Inch (2 cm x 1 cm sticks)
      2 oz (50 grammes) fresh grated
      4    Fresh hot green chillies
      2 tb White poppy seeds
           Quarter tsp salt
      3    Medium-sized tomatoes,
           Roughly chopped
      1 tb Natural (plain) yoghurt
      1 ts Garam masala
      2 tb Chopped, fresh green
  Place the aubergine, carrots, peas, French beans and potato in a
  medium-sized saucepan. Add 8fl oz (250ml) water. Bring to the boil.
  Cover, turn the heat to medium and cook for four minutes or until the
  vegetables are just tender.
  Meanwhile put the coconut, chillies, poppy seeds and salt in an
  electric blender. Add 5 fluid ounces (150 ml) water and grind to a
  fine paste. Set aside.
  When the vegetables are cooked, add the spice paste and 5 fluid
  ounces (150 ml) water. Stir and simmer gently for five minutes. Add
  the tomatoes, yoghurt and garam masala. Stir gently to mix well.
  Bring to the boil and simmer gently for 2 - 3 minutes. Turn into a
  serving dish and garnish with the fresh coriander.
  If you wish to substitute unsweetened, desiccated coconut for fresh
  coconut use 5 tbsps (1 oz/30 grammes). Barely cover with warm water
  and leave for one hour, then proceed with the recipe.
  Coriander is the parsley of India. Mix it with vegetables and
  chicken, use as a garnish and add the stems to soup and dals for
  extra flavour. To keep coriander fresh, stand sprigs in a glass of
  water, cover with a plastic bag and keep in the fridge.
  Westerners who come to Madras, Tamil Nadu's capital city, expecting
  to find meals made with "Madras" curry powder are in for a surprise.
  Curry powders manufactured in this southern Indian city are strictly
  for export. Aromatic spices, fennel seeds and fresh coconut are the
  ingredients that give the superb cuisine of Tamil Nadu its flavour
  and texture.
  For this dish, vegetables are "dressed" with a ground paste of fresh
  coconut, poppy seeds and green chillies, which is cooked briefly with
  the vegetables so that it is absorbed by them. The dish is best
  served with plain rice and you could also serve it as an
  accompaniment to a meat dish.

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Recipe ID 53812 (Apr 03, 2005)

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