Friday, 18 December 2015

Karela Shahi #sikandalouscuisine


Navneet Nayar made MURGH AL SHAFA  originally posted by Dhruv Shankerr  that caught my imagination, I knew this would adapt beautifully with vegetables too . Karelas being the flavor of the month in my home found themselves deliciously simmering in this rich yet light dry gravy.
400 Grams Karela - Clean , remove seeds if you like and cut in discs . I don't salt mine as I like a touch of bitter. Sautee for 4-5 minutes and keep aside .
1 Onion Chopped.
1 Teaspoon Jeera.
1/2 Teaspoon Garlic Paste.
1/2 Teaspoon Ginger Paste.
1/2 Teaspoon Haldi Powder.
1 Teaspoon Dhania Powder.
1/2 Teaspoon Garam Masala.
2 Tablespoons Whipped Curd.
4 Tablespoons Imli / Tamarind Juice - Adapt depending upon how thick it is.
3-4 Tablespoons Grated Jaggery - Dissolved in a bit of hot water
Make Paste:
2 Tablespoons Mellon Seeds.
2 Tablespoons Poppy Seeds.
2 Tablespoons desiccated Coconut.
1 Green Chili .( I would use more , this was made for mom who doesn't eat much chilies )
Salt.
Heat oil , splutter jeera , add onions.Cook covered on low till onions are lightly browned.Now add ginger garlic paste , cook another 2-3 minutes till you loose that raw aroma , then add haldi and dhania powder along with salt.Cook another 2 minutes .
Next tip in the paste and sprinkle water , cook covered for 5 minutes till some oil is visible on the sides. Do cook this stage very gently as this mixture tends to stick to the pan.Add whipped curd and cook another minute or two over low heat .
Next tip in sauteed karelas , saute for 10 minutes till they are done.Finally add tamarind and jaggery , cook 2-3 minutes to incorporate 
​flavors​
.Sprinkle garam masala , stir in , and you have a very original
​ Shahi​
Karela dish that tastes delicious !


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