| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Indian, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Medium-sized (4 oz/100 |
|
|
Grammes) aubergine, cut |
|
|
Into |
|
|
Three-quarter inch by half |
|
|
Inch (2 cm x 1 cm sticks) |
| 2 |
sm |
Carrots (4 oz/100 grammes), |
|
|
Peeled and cut into |
|
|
Three-quarter inch by half |
|
|
Inch (2 cm x 1 cm sticks) |
| 4 |
oz |
(100 grammes) peas |
| 4 |
oz |
(100 grammes) French beans, |
|
|
Cut into 1 inch (2 and a |
|
|
Half |
|
|
Cm) pieces |
| 1 |
|
Medium-sized potato (4 oz x |
| 100 |
|
Grammes), peeled and cut |
|
|
Into |
|
|
Three-quarter inch by half |
|
|
Inch (2 cm x 1 cm sticks) |
| 2 |
oz |
(50 grammes) fresh grated |
|
|
Coconut |
| 4 |
|
Fresh hot green chillies |
| 2 |
tb |
White poppy seeds |
|
|
Quarter tsp salt |
| 3 |
|
Medium-sized tomatoes, |
|
|
Roughly chopped |
| 1 |
tb |
Natural (plain) yoghurt |
| 1 |
ts |
Garam masala |
| 2 |
tb |
Chopped, fresh green |
|
|
Coriander |
INSTRUCTIONS
Place the aubergine, carrots, peas, French beans and potato in a
medium-sized saucepan. Add 8fl oz (250ml) water. Bring to the boil. Cover,
turn the heat to medium and cook for four minutes or until the vegetables
are just tender.
Meanwhile put the coconut, chillies, poppy seeds and salt in an electric
blender. Add 5 fluid ounces (150 ml) water and grind to a fine paste. Set
aside.
When the vegetables are cooked, add the spice paste and 5 fluid ounces (150
ml) water. Stir and simmer gently for five minutes. Add the tomatoes,
yoghurt and garam masala. Stir gently to mix well. Bring to the boil and
simmer gently for 2 - 3 minutes. Turn into a serving dish and garnish with
the fresh coriander.
TIPS
If you wish to substitute unsweetened, desiccated coconut for fresh coconut
use 5 tbsps (1 oz/30 grammes). Barely cover with warm water and leave for
one hour, then proceed with the recipe.
Coriander is the parsley of India. Mix it with vegetables and chicken, use
as a garnish and add the stems to soup and dals for extra flavour. To keep
coriander fresh, stand sprigs in a glass of water, cover with a plastic bag
and keep in the fridge.
Kurma
Westerners who come to Madras, Tamil Nadu's capital city, expecting to find
meals made with "Madras" curry powder are in for a surprise. Curry powders
manufactured in this southern Indian city are strictly for export. Aromatic
spices, fennel seeds and fresh coconut are the ingredients that give the
superb cuisine of Tamil Nadu its flavour and texture.
For this dish, vegetables are "dressed" with a ground paste of fresh
coconut, poppy seeds and green chillies, which is cooked briefly with the
vegetables so that it is absorbed by them. The dish is best served with
plain rice and you could also serve it as an accompaniment to a meat dish.
Copyright of the British Broadcasting Corporation
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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