Posts Tagged ‘non-spicy vegetable curry’
DHAVE HUMMAAN.
Posted in Non-spicy vegetable curry, tagged Dhave Hummaan, non-spicy vegetable curry, vegetable curry with gravy on April 29, 2010| Leave a Comment »
DHAVE HUMMAAN(NON-SPICY VEGETABLE CURRY).
Ingredients:
colocasia- 250gms,
long local beans-100gms,
potato-250gms,
gherkin(tondli/ivy gourd))-100gms,
karela(bitter gourd/bitter melon)-1(very small one),
coconut milk-1cup,
mustard seeds-1tsp,
salt to taste,
hing powder- 1/4 tsp,
green chillies-4 ,
curry leaves and
oil for phannu(seasoning).
Method:
Clean, cut(long local beans into 1″ long pieces), and cook all the vegetables, along with green chillies.
Add hing powder,salt and coconut milk.
Keep the flame on simmer it for about 3 to 4 mts and bring it just to a boil.
Do phannu(seasoning) with mustard seedsand curry leaves.
VALVAL
Posted in coconut based vegetable curry, tagged coconut based curry, coconut based stew, non-spicy vegetable curry, Valval, vegetable stew on April 10, 2010| 4 Comments »
VALVAL
Valval is one of the konkani side dishes prepared on festival days or on special occasions, holidays, parties, etc.It is a coconut based preparation . The preparation is very easy. This is a non-spicy item and the favourite of children.
Ingredients:
red pumpkin- 1/4 kg,
white pumpkin- 1/4 kg,
colocasia- 1/4 kg,
long beans- 3 nos,
salt to taste,
coconut oil- 2tsp,
curry leaves,
coconut milk(available in the market)- 200 gms,
green chillies- 5 nos and
little hing powder.
Method:
Clean, wash and cut the vegetables into flat pieces . Split the
chillies in halves. Add together and cook in a pressure cooker till properly cooked.
Add salt, hing, curry leaves and coconut milk and boil for 1mt.
Remove from fire and add coconut oil.
Preparation of fresh coconut milk:
Scrape one full coconut.
Add one cup of water and grind in a mixer for 2 minutes.
Put it in a strainer and take the first milk. Keep aside.
Repeat the process with 1 to 1.5 cups of water along with the strained scrapings for 2 minutes. Strain again for the second milk.
Fresh coconut milk(first strained) is used as an ingredient for the above recipe and the second strained milk
is used for cooking the vegetables.