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Tuesday, November 18, 2008

Vendaikai Karakuzhambhu/Bindi curry




Ingredients:



  • Vendaikai/Bindi - 50 gms [ Cut into 1/2 inch pieces]


  • Small onions - 10 nos [ finely chopped]


  • Garlic pods - 5 nos


  • Tomatoes Ripen - 2 nos [Blended into paste]


  • Tamarind juice - Thick [ 1/2 glass]


  • Chilly powder - 1 tsp


  • Coriander powder - 11/2 tsp


  • Turmeric powder - 1/2 tsp


  • Mustard seeds - 1/2 tsp


  • Fenugreek seeds - 1/2 tsp


  • curry leaves - 1 string


  • Hing - pinch


  • Sesame oil - 10 tsp


  • Salt - To taste


Method of Preparation:


  • Heat 1 tsp of oil in the kadai.


  • Add the cut bindi's in the oil.


  • Saute them for around 5 min.


  • Till the stickiness in the bindi vanishes.


  • Remove it and keep it aside


  • Now add 5 tsp of oil. Once the oil is hot


  • Add mustard seeds, fenugreek seeds,Hing and curry leaves.


  • Now add the chopped onion and Garlic.


  • Saute till they are golden brown


  • Now add the blended tomato syrup with some amount water


  • Allow it to boil till the raw smell goes off and the liquid thickens.


  • Add the sauted bindi to the boiling mixture.


  • Mix Tumeric powder,chillipowder and corriander powder in the tamarind water


  • Add to the boiling mixture.


  • Now add salt to taste.


  • Add some 1/2 glass of water and allow it to boil in more than medium flame


  • Once you see oil separating from the sides and liquid thickens


  • Switch off the gas by adding remaining oil to the mixture


Serve hot with rice,idli or dosa.

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