Thursday, July 11, 2013

BESARA(MIXED VEGETABLE CURRY WITH BLACK MUSTARD SEEDS)


INGREDIENTS:-

Raw banana(kancha kadali)-2
Pumpkin(kakharu)-200g
Papaya(amrutabhnda)-1 small
Eggplant(baigana)-2 medium
Arum(saru)-6
Yam(matialu)-1 pc
Sweet potato(kandamula)-2
Spine gourd(kankada)-4
Beans-6
White chickpeas-1/2 cup
Ginger-1 inch
Green chili-5
Cinnamon stick-1"
Cardamom Pod-2
Peppercorns-1/2
Fennel seeds-2 tsp
Cumin seeds-1/2 tsp
Mustard seeds-1 tsp
Grated coconut-1/2 cup
Turmeric powder-1/2 tsp
Salt 2 taste
Roasted cumin powder-2 tsp
Chopped coriander leaves for garnishing

FOR TEMPTING:

Ghee-1 tbsp
Panch phutan-1 tsp(Cumin Seed,Mustard Seed,Fennel Seed,Fenugreek Seed,Black cumin seed)
Dry red chili-2
Asafetida-a pinch

METHOD:-

1-Wash and soak chickpeas overnight or about 4-5 hours.Wash,peel and cut all the vegetables in small pieces.
2-Crush ginger and green chili.Grind cinnamon,cardamom,peppercorns,fennel seeds,cumin seeds,mustard seeds with little water until it is a rough paste.
3-Boil vegetables,soaked chickpeas,salt,turmeric powder,crushed ginger and green chili with 2 cups of water.
4-Add grated coconut and masala paste after boiling and leave it for 8-10 min.
5-Then in a pan heat ghee,add panch phutan,dry red chili and asafetida,when they start to pop,pour into cooked vegetables.
6-Now besara is ready to serve,garnish with fresh chopped coriander leaves and roasted cumin powder and serve hot with kanika and ada hengu.


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