Saturday, 8 April 2017

Tamatan Ji Kadhi #sikandalouscuisine

A few days ago Nilanjan Ghosh had posted a Sindhi Tamatar Curry which reminded me of a similar curry we ate while growing up many a moons ago , I loved it for the color and the taste ! His post had me look through moms hand written recipe books where she meticulously would jot down recipes from cooking classes ( Mrs Balbir Singh's ) and shared by friends . This is what I finally found and cooked.
300 Grams Mixed Vegetables - Potatoes , cauliflower , baingans - Cube/cut 1" sized pieces.
200 Grams Bhindi - Trim ends and make a shallow slit half way.
1 Kg Tomatoes - Blanch , peel skin , puree.
1 Teaspoon Haldi Powder.
1 Heaped Teaspoon Kashmiri Red Chili Powder.
Tamarind Paste To Taste.
Tempering :
1 Teaspoon Mustard Seeds.
1/2 Teaspoon Methi Seeds.
1 Teaspoon Kilonji Seeds.
Dried Red Chilies - Adjust.
A Generous Pinch of Hing.
Curry Leaves.
1. 120 Grams Besan - Dissolve in 4 cups water - Set aside for 15-20 minutes.
2. Lightly saute each vegetable seperately , set aside.
3. Heat oil , splutter tempering ingredients , adding methi seeds 10 seconds before others.Now add red chili powder, haldi and a few seconds later stir in besan mixture. Mix well , and simmer on low for about 10 minutes till it all comes together.
4. Tip in the tomato puree ad salt , and simmer this for about 10 - 15 minutes.
5. Add tamarind paste , mix well . This is your base curry and at this stage adjust flavors.
6. Now add in all vegetables , simmer a couple of minutes . Serve with rice.
I made mine spicy and a bit of a hint of tangy - red chili powder and tomatoes gave it that happy and delicious color . We all loved this !

Atul Sikand
Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd. #asianhawkersmarket
Administrator & Owner Sikandalous Cuisine #sikandalouscuisine
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