Wednesday, August 14, 2013

Methi leaves & Vegetable Jeera Huli (Curry ).

Happy Independence Day to All the Indians. Dedicated to Tri colours of  Our National Flag . 

Methi leaves ( Mentyada soppu ) and Vegetables ( Bottle gourd and Carrots )  Jeera Curry  is a gravy  and you can have them with Rice , Chapati, Poori, Idly or Dosas too.
It is also a healthy dish and all age group surely enjoy. It is also a healthy dish  since not much of spice in it.

Things Needed : 
Carrots : 2 ( Medium sized ).
Bottle Gourd :  1 ( Small sized , Or  1/2 of medium sized ).
Methi Leaves : 1 Big bundled .
Coconut : 3 to 4 Table spoons.( Fresh and grated ).
Green chilly : 2
Jeera ( Cumin Seeds ) : 1/2 Tea spoon.
Tamarind pulp or Curd : 1 Table spoon.
Salt : Required amount.
Oil : 1 Tea spoon.
Mustard seeds : 1/4 Tea spoon.
Curry leaves : 5 to 6.
Method :
Wash and cut Methi leaves , bottle gourd and carrots  and boil them with required water ( 5 to 8 minutes ) and keep it aside.
Soak small ball size tamarind in hot water for 5 minutes and squeeze out the pulp and keep it aside.
Grind grated coconut, green chilly and jeera together till paste and put it a small bowl.

Now keep a big pan on the fire and heat. Put oil and mustard seeds. Let it spurt. Add curry leaves and cooked vegetables. Add ground coconut mixture and tamarind pulp. Add required salt. Mix it nicely . Add little water if necessary. Cook for 3 to 4 minutes. Stir in between so that it does not get burnt at the bottom of the pan. Serve Hot Bottle gourd, carrot and Methi leaves jeera curry with Hot Rice or Chapti

Note : I added tamarind pulp here. You can also add curd ( 1 Table spoon ) instead of tamarind pulp. Add curd when you are about to serve the curry. Do not add curd when the curry is boiling. Curd curdles in very hot temperature and the curry looks weird . Can add French beans to the curry along with carrots.  Do not add any other spices to the curry since the taste differ.  Not to use much of oil also.
Serves 4 to 5

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