Kaye Korma (Mixed vegetables with curry leaves) recipe
ingredients
1 cup Potatoes, peeled, diced
1 cup Green pumpkin (hara kaddu), diced
1 cup Green peas (hara matar), shelled
1/2 cup Carrot (gajar), diced
1 cup Green pumpkin (hara kaddu), diced
1 cup Green peas (hara matar), shelled
1/2 cup Carrot (gajar), diced
Dry roast and powdered:
1 tsp (2 g) Turmeric (haldi) powder
1 tbsp (6 g) Fennel (mod saunf) seeds
4 Cloves (laung)
1 Cinnamon (dalchini), small stick
6 Green cardamom (choti elaichi)
1 tbsp (6 g) Poppy seeds (khus khus)
1 tsp (2 g) Cumin (jeera) seeds
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
2 tbsp (50 g) 1 3/4 oz Onion paste
2 tsp (12 g) Ginger (adrak) paste
1 cup Tomatoes, chopped
1 cup (100 g) 3 1/2 oz Coconut (nariyal), fresh, grated
Salt to taste
Red chilli powder to taste
1/2 cup (15 g) Curry leaves (kadhi patta)
1 tbsp (6 g) Fennel (mod saunf) seeds
4 Cloves (laung)
1 Cinnamon (dalchini), small stick
6 Green cardamom (choti elaichi)
1 tbsp (6 g) Poppy seeds (khus khus)
1 tsp (2 g) Cumin (jeera) seeds
1/2 cup (100 ml) 3 1/2 fl oz Vegetable oil
2 tbsp (50 g) 1 3/4 oz Onion paste
2 tsp (12 g) Ginger (adrak) paste
1 cup Tomatoes, chopped
1 cup (100 g) 3 1/2 oz Coconut (nariyal), fresh, grated
Salt to taste
Red chilli powder to taste
1/2 cup (15 g) Curry leaves (kadhi patta)
method
1. Dry roast the spices in a pan or griddle (tawa) and then powder them together.
2. Heat the oil in a wok (kadhai); add the onion paste. Saute till the oil separates. Add ginger paste and tomatoes. Cook for 3 - 4 minutes; add 1/2 cup coconut, potatoes, green pumpkin, green peas, and carrots. Stir-fry for 5 minutes on high heat, then lower heat, add salt, red chilli powder, and a little water. Cook covered for 10 - 12 minutes or till the vegetables are tender.
3. Serve hot garnished with curry leaves and the remaining coconut.
2. Heat the oil in a wok (kadhai); add the onion paste. Saute till the oil separates. Add ginger paste and tomatoes. Cook for 3 - 4 minutes; add 1/2 cup coconut, potatoes, green pumpkin, green peas, and carrots. Stir-fry for 5 minutes on high heat, then lower heat, add salt, red chilli powder, and a little water. Cook covered for 10 - 12 minutes or till the vegetables are tender.
3. Serve hot garnished with curry leaves and the remaining coconut.
serving amount
serves: 4 - 6
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