Thursday, 18 October 2012


 This curry can be called as “a fake non-veg curry”. yes it tastes like fish curry even without fish.iam sure this curry will satisfy both vegetarian and non-vegetarian taste buds.

1.      Ivy gourd- 1 ½ cup,cut length wise
2.      Green chilly-2 or 3 slitted
3.      Ginger -1 small piece
4.      Pearl onions- 2nos or half of 1 small sized onion
5.      Chilly powder-2tsp
6.      Turmeric powder-1/2 tsp
7.      Grated Coconut-1 cup
8.      Kudampuli(cocum)-2 or 3 pieces
9.      Salt
10.  Water
11.  Oil-2tbsp
For seasoning
12.  Oil-1tbsp
13.  Pearl onions-2 nos ,cut into thin round slices
14.  Mustard seeds-less than ¼ tsp
15.  Fenugreek seeds-a pinch
16.  Curry leaves -1 sprig

Method of preparation
1.      Wash kudampuli 3 times. Dissolve required amount of salt in ½ cup of water. Soak kudampuli in this for 10 min.
2.      Take a meen chatty. heat oil. Add ivy guard and green chilly. sauté until it turns soft.
3.      Grind ingredients 3 -7 to a smooth paste by adding little water.
4.      Add this paste into the cooked ivy guard.mix well
5.      Add kudampuli along with the water+ another 1 cup of water.
6.      Let it boil. Keep the lid on. Reduce the flame. cook until the gravy thickens.
7.      For seasoning- heat oil in a pan splutter mustard seeds, add fenugreek seeds,onion,curry leaves stir until onion turns brown. Pour this over the prepared curry.

Notes: try to keep this curry in the prepared vessel for sometime, as it takes a little time for the flavor to set in.

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