`

This is a curry that I have never made on my own. Its my mother in law’s special curry for pooris. The recipe is a simple one. It has roasted and ground cumin and coriander seeds in it for flavor. The vegetable portion also has hidden surprises in it – for one thing, it has radish…for another, it has chow-chow!

When I am cooking, both these vegetables have never crossed their traditional boundaries and made it to curries of any kind! So I was curious about how it will all come together and pair with poori so well. But boy!! these were so good with pooris and tasted great in spite of a simple preparation.

The next time I feel adventurous enough to deep fry and make pooris, I know what curry to make for sure..

Read on for the pictorial and the recipe.

Pictorial:

Cut all the vegetables into similar sized pieces (1/2″ pieces) and pressure cook with 1/2 teaspoon of turmeric powder and sufficient water. The choice of vegetables are carrot, beans, radish, chow chow, green peas and potatoes. About 4 cups in total.

Heat a pan and add 2 teaspoons of jeera and saute for a minute.

Add 2 teaspoons of coriander seeds to jeera. Saute until the seeds are a little brown. Take off the heat and let it cool.

Once its cool, grind them into a fine powder.

Saute one big chopped onion in a pan.

Add the onions to the cooked vegetables. Add the ground coriander – cumin powder also.

Add 1 teaspoon chili powder or per taste.

To thicken the gravy, mix 1 tablespoon atta with 1/4 glass water. Make sure there are no dry lumps.

Add this to the gravy and cook until its a little thick. The gravy won’t be super thick, it will not be too runny is all. Take off the heat and serve as a side dish for pooris.

Recipe source: My Mother in law

Serves: 4-6

Ingredients:

• 4 cups of diced mixed vegetables (carrot, beans, radish, chow chow, green peas and potatoes)
• 1/2 teaspoon turmeric powder
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 1 teaspoon chili powder
• 1 big onion, chopped fine
• 1 tablespoon atta mixed with 1/4 cup water
• salt as needed
• oil for sauteing onions

Method:

1. Cut all the vegetables into similar sized pieces (1/2″ pieces) and pressure cook with 1/2 teaspoon of turmeric powder. The choice of vegetables are carrot, beans, radish, chow chow, green peas and potatoes. About 4 cups in total.
2. Heat a pan and add 2 teaspoons of jeera and saute for a minute.
3. Add 2 teaspoons of coriander seeds to jeera. Saute until the seeds are a little brown. Take off the heat and let it cool.Once its cool, grind them into a fine powder.
4. Saute one big chopped onion in a pan. Add the onions to the cooked vegetables.
5. Add the ground coriander – cumin powder also. Add 1 teaspoon chili powder or per taste.
6. To thicken the gravy, mix 1 tablespoon atta with 1/4 glass water. Make sure there are no dry lumps. Add this to the gravy and cook until its a little thick. The gravy won’t be super thick, it will not be too runny is all.
7. Take off the heat and serve as a side dish for pooris.