Wednesday, 28 September 2016

Dum Karela #sikandalouscuisine

Adapted from K.P Dar's Kashmiri Cooking this recipe came out delicious even though I didn't have any Kashmiri Succh Bari , so I improvised and added in Garam Masala - the result was delicious , even though perhaps not as great as it would have been with this Bari , I do think adding regular North Indian Garam Masala did the trick .

5 Karelas - Scrape and cut into fingers , remove seeds - Fry in Mustard Oil till light brown , not done .
​3-4 Potatoes - Peel and cut like karelas - same size same quantity - Fry potatoes in the same way.

​70-80 Grams Mustard Oil.
70-80 Grams Ghee.
Pinch of Hing.
1 Teaspoon Jeera.
1/4 Teaspoon Methe Dana.
1/4 Teaspoon Kilonji.
1/2 Teaspoon Sonth Powder.
1 Teaspoon Sauf - Crushed.
Kashmiri Red Chili Powder.
Green Chilies to taste .
1" Ginger Crushed.
1 Teaspoon Dhania Powder.
1 Teaspoon Powdered Succh Bari - I used Garam Masala .
​Heat Ghee, add hing , jeera , methe dana and kalonjig . After a few seconds add fried vegetables.Tip in half cup water , the rest of the spice including crushed ginger.Simmer for 15 minutes , 
Add in Hara Dhania​
​ and cook ​
till water has evaporated
​ , shake the wok often to evenly coat all veggies with the spice.
Atul SikandFounding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd.
Administrator  & Owner Sikandalous Cuisine
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