Halwai August 19, 2018

Ingredients:

• Yam – 200g
• Okra – 200g
• Spinach – 200g
• Pumpkin – 200g
• Brinjal – 200g
• Green chillies – 8-10
• Turmeric powder – 1 tsp
• Coriander leaves – 4 tbsp, chopped
• salt – to taste
• Jaggery – 2 tsp
• Tamarind – a small piece
• Rice flour – 1/2 cup
• gingili oil – 2 tbsp
• mustard – 1 tsp
• Fenugreek – 1/2 tsp
• Red Chillies – 2-3, broken into pieces
• Asafoetida – 1/2 tsp
• Curry leaves – a few

Method:

  1. Cut and combine all the vegetables with the slit green chillies in a large bowl.
  2. Add 4-5 cups of water and turmeric powder. Cook till the vegetables soften.
  3. Meanwhile, soak the tamarind in 1/2 cup of water and sieve the juice.
  4. When the vegetables are cooked, add salt, jaggery and tamarind juice.
  5. Simmer for 2-3 minutes.
  6. Mix the rice flour with some water to make a paste and add to the vegetables.
  7. Simmer until the rice flour cooks and the curry thickens.
  8. Remove from fire.
  9. Now, heat oil in a pan and splutter the mustard, fenugreek, red chillies, asafoetida and curry leaves.
  10. Add this to the curry and cover immediately.
  11. Serve with rice.