Three cups of the following vegetables, all cut into two-inch pieces:
Sweet potatoes
Eggplant
Bell pepper
Onions
Potatoes
French Beans
Tomatoes
Tamarind Extract -- 2 tbsp.
Fenugreek Seeds --1 tsp.
Mustard Seeds -- 0.25 tsp.
Oil -- 0.5 cup
Turmeric Powder -- 0.5 tsp.
Red Chile Powder -- 1 tsp.
Sugar -- 1 tsp.
Curry Leaves -- 10
Water -- 3 cups
Coriander Leaves to garnish
Salt to taste
In a deep skillet, heat oil on medium and add mustard seeds and Fenugreek seeds.
When Fenugreek seeds are light brown, add chopped onion and fry until light brown.
Now add vegetable pieces, salt, turmeric powder, red chile powder and fry for 5
minutes on high heat while stirring occasionally.
Next add tamarind extract, coriander leaves, curry leaves, sugar, water and stir well.
Cook on medium heat for 20 minutes such that the sauce is not too watery or too
thick.
189. Sarkarai Pongal
Ingredients :
2 litres milk
10 almonds
1 1/2 cups newly harvested rice
1/4 cup moong dal
15 cashew nuts
1 1/2 cup jaggery grated
30 kishmis
1/4 level teaspoon nutrieg powder
1/4 teaspoon saffron crushed 1 teaspoon cardamom powder
2 tablespoons ghee.
Method:
- Chop almonds and cashewnuts.
- Clean kishmis
- Pour milk in the earthen pot called `Pongapani' and place it on fire.
- When the milk starts boiling add rice and dal, after washing.
- As soon as the rice and dal are cooked to softness, add jaggery and ghee.
- Let cook on medium fire for some time and then put in almond and cashewnut bits, saffron nutrieg
and cardamom powders. - Lastly put in the kishmis.
- Bring to one or two good boils.