by Tarla Dalal
Added to 84 cookbooks
This recipe has been viewed 16038 times
This Jain version of the Malabari Curry gives its traditional non-vegetarian counterpart a real run for its money. It tastes just as good, maybe even a tad better!
- Dry roast the coconut, curry leaves and rice and on a tava (griddle) on a slow flame, stirring continuously, until the mixture is light pink.
- Add the green chillies, cinnamon, cloves, peppercorns and red chillies. Remove from flame, cool and blend to a smooth paste in a blender using very little water. Keep aside.
- Boil a vesselful of water and immerse the tomatoes in it for 1 minute.
- Remove, de-skin and de-seed tomatoes. Chop finely and keep aside.
- Heat oil in a pan, add prepared paste and sauté for 5 minutes.
- Add in chopped tomatoes, red chilli powder, turmeric and salt. Cook well till the oil separates.
- Add the vegetables and mix well.
- Combine cornflour with milk, add to the gravy along with 1½ cups of water.
- Cook till vegetables are tender.
- Serve hot with steamed rice.
Nutrient values per serving
|Vitamin A||529.1 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||1.2 mg|
|Vitamin C||24.5 mg|
|Folic Acid||31.8 mcg|
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