My experiments and experiences with cooking vegetarian food

Thursday 16 July 2020

Halad Mirchichi Aamti / Turmeric Chilli Curry


Khobra / Grated coconut100 grams (1 bowl)
Suki Mirchi / Sukhi Mirch / Dry chilli 4
Mith / Namak / Salt1 Tablespoon
Halad / Haldi / Turmeric1/4 Teaspoon 
Dhane / khada Dhania / Coriander seeds 1 Teaspoon 
Chinch / Imli / Tamarind1 Teaspoon
Gul / Gudh / Jaggery1 Teaspoon
Tur Daal / Toor Daal / Pigeon Pea4 Tablespoon
Suran / Jimikand / Elephant Yam100 grams
Mula / Muli / Raddish100 grams
Kaccha  Kela / Kela / Raw Banana 100 grams
Shevga sheng / Sahajan fali / Drumstick
Arvi100 grams

This recipe takes about 45 minutes and serves up to 5 people.

Steps to make Halad Mirchichi Aamti

  • Soak Toor daal for at least 15 minutes
  • Wash and cut all the vegetables into medium size pieces
  • Stack the vegetables into Toor Daal one on top of the other. 
  • Make sure to put the vegetables which take more time to cook at the bottom and the ones with less time at the top. 
  • Add one glass of water and take one whistle in the pressure cooker.
  • Cook Drumstick separately in a pot for 5 minutes on low flame with lid. 
  • Make a fine paste of Coconut, Dry chilli, Tamarind, Coriander seeds. 
  • Add all the cooked vegetables, masala paste, Jaggery and Salt into a wide mouth pot. 
  • Add one glass of water and mix the contents together. Cook the mixture by covering with lid on the medium flame for 10 minutes and on low flame for another 10 minutes
  • Stir the mixture 2-3 times while cooking. If the curry is thick add some more water as per your preference.
  • That's all what is required to make a perfect Halad Mirchichi Aamti.
  • Pro Tip:  This curry can be used as a two-in-one option. If you wish to eat it as sabzi, you can make it thick. Or else you can make it light and use it as curry.

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