Halwai December 15, 2017

Ingredients:

• Onions – 2
• Tomato -1
• Ginger – 1 small piece
• Garlic – 6 Cloves
• Cardamom – 1 pod
• Cloves -2
• Coriander powder – 3 tsps
• Chilli powder – 1.5 tsps
• Coconut Milk – 1 cup
• Mixed vegetable : carrot, beetroot, Cauliflower – 2 cups
• Salt to taste
• Turmeric powder – 1 tsp
• Coriander leaves – 1 tbsp
• Oil
• Seasoning:
• Mustard Seed – 1 tsps
• Urad Dal – 1 tsps
• Curry leaves – 1 sprig

Method:

  1. Heat oil in a kadai. Add cardamom, cloves, ginger and garlic. Fry for a few minutes.
  2. Add half the chopped onions and fry till they turn golden brown.
  3. Add coriander powder and fry for a few seconds.
  4. Set aside to cool and grind to a smooth paste.
  5. Reheat kadai with oil, add mustard and let it splutter.
  6. Add urad dal and fry till it turns deep red.
  7. Add the remaining onions and fry till golden brown.
  8. Add chopped tomato and cook till it softens.
  9. Add chopped vegetables, ground masala, chilli powder, salt and 1/2 cup water.
  10. Bring to a boil and simmer with lid on for 15 minutes.
  11. Once the vegetables are tender, add coconut milk. Stir and bring to a boil.
  12. Take off heat, garnish with chopped coriander.
  13. Serve with rice or rotis.

Recipe courtesy of Padma