Jan 6, 2009

Aaloo Zuchini Masala curry

This curry is the result of my confusion. First I cut zuchini and cooked dhall to make kootu and I started talking to my MIL. I totally forgot about this and started cutting potato and onion and fried masala ingredients for making potato curry and then saw zuchini and dhall smiling at me. Was totally confused what to make because I already finished making sambar. First of all sambar and kootu itself is a wierd combination. I know that, but that day was not in a mood to do everything correctly. So started making this curry. Another inspiration for making this curry is Aloo bengan curry we had two days back in a restaurant. Result was surprisingly really good and tastes really good and my girls gave me a certificate "amma this kaai is good" :). Here is the recipe I followed to make this curry.

Ingredients:-
  1. Zuchini - 1 (medium sized)
  2. Potato - 4
  3. Onion - 1
  4. Toor dhall - 1/4 cup
  5. Moong dhall - 3 tbsp
  6. Turmeric powder - 1/2 tsp
  7. Salt totaste
To grind:-
  1. Channa dhall - 1/2 tbsp
  2. Urad dhall - 1/2 tsp
  3. Red chillies - 1 or 2 (acc to taste)
  4. Coriander seeds - 2 tbsp
  5. Asafoetida powder - a pinch
  6. Almonds - 3
To season:-
  1. Oil - 2 tsp
  2. Mustard seeds - 1/2 tsp
  3. Cumin Seeds - 1/2 tsp
  4. Curry leaves - few
First both toor dhall and moong dhall with a pinch of turmeric powder and keep it aside. Cut zuchini, potato and onion in equal sizes. Fry the ingredients given for grinding, to golden brown and grind it into a fine paste. Keep it aside. In the mean time, pre heat oil, splutter mustard seeds, cumin seeds, saute onion to golden brown, add potato and zuchini, add turmeric powder and salt and let it cook till it becomes tender. Now add the grounded paste to it and mix with the ingredients. Cook it for another 5 mts. Add water to adjust the consistency. Add the cooked dhall now and let it cook for another 3 mts. Add curry leaves finally.
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