curries with tamarind juice

Plantain , yam, bitter gourd, plaintain stem, etc. are perpared in this method.

ingredients

  • Any vegetable - 200 - 500 gms.
  • Tamarind - a marble size.
  • Asafoetida - a bit
  • Salt - to taste
  • Mustard - 1/2 tsp.
  • Red chillies -2
  • JAGGERY - 1 TBL. SP.

BITTER GOURD CURRY AND PLANTAIN STEM

bitter-gourd-curry imageplantain-stem-curry image

YAM CURRY AND PLANTAIN CURRY

yam-curry imageplantain-curry image

method of preparation

  • Cut and wash the vegetables.
  • Extract about 1/2 litre of tamarind juice.
  • Boil the tamarind juice and add vegetables, salt and a pinch of turmeric powder.
  • Cook till soft.
  • Drain the water. Heat a little oil in a pan and fry mustard and chillies.
  • Add the vegetables, curry leaves and jaggery.
  • Mix well. keep on fire until the jaggery flavour is lost.
  • Sprinkle a tsp. of rice flour before removing from the fire.
  • 1 tbl. sp. of coconut scrapings may be added instead of jaggery.

 

© 2009-2012 southindianfoodsrecipes.com, the South Indian Recipes and delicious food website.