Ingredients (Serves 6)
- Snake gourd / padavalanga – 1 cup, remove the flesh inside and cut lengthwise into 3/4 inch pieces
Brinjal – 3/4 cup, cut into 3/4 inch pieces
Drum stick – 1/2 medium, cut into 1.5 inch pieces and slit
Onion / shallots – 1/2 cup, sliced
Green chilies – 3 – 4, slit
Turmeric powder – 1/2 tsp
Chilli powder – 1/2 – 3/4 tsp
Coriander powder – 1/2 tsp
Curry leaves – 1 sprig
Salt – To taste
Water – 1 – 1.5 cup or as required
2. Tamarind juice – Small lime-sized (Soak tamarind in 1/4 cup warm water and squeeze to extract its juice )
3. Coconut, grated – 1 cup
To season
3. Coconut oil – 1 tbsp
Mustard seeds – 3/4 tsp
Dried red chilies – 2, broken
Curry leaves – A few
Shallots – 3, thinly sliced
Method
- Combine all the ingredients numbered 1 in a claypot / chatti. Cook covered for 15 – 17 minutes over medium heat, stirring occasionally, until the vegetables are soft and cooked through.
- Meanwhile grind coconut adding 2 – 3 tbsp water to a very fine paste.
- Add tamarind juice and ground coconut paste to the cooked vegetables. Mix well and cook for a few minutes over low heat.
- Heat coconut oil in a small pan over medium heat. Splutter mustard seeds and fry dried red chilies and shallots. Saute until shallots turn golden. Add few curry leaves and stir until crisp. Pour this seasoning over the curry.
looks gorgeous! Could u share the plantain fry recipe in the picture shown?
Its a simple recipe – Heat coconut oil in a non-stick pan. Add plantain pieces, turmeric powder, chilli powder, salt and little water. Cover and cook till half done. Bring down the heat to low and cook till the plantain pieces are completely cooked through and browned..add more oil if required.