Thenga varutharacha masala curry

Usually we prepare thenga varutharacha chicken curry. This time I tried with vegetables and that was not bad. So here goes the recipe.

Spices:

Cloves - 5

Cardamom - 3

Cinnamon - 1 inch stick
star anise - 1
Bay leaf - one
nutmeg - little
Fennel seeds - 5 grams

Ingredients:

Onion – 100 grams

Potato – 100 grams

Chopped vegetables (carrot, beans, peas, cauliflower) – 100 grams

Tomato – 50 grams

Garlic – 10 grams

Ginger – 10 grams

Coconut – 50 grams

Coriander powder – 25 grams

Chilly powder – 10 grams

Red chillies – 2 nos

To garnish:

Oil

Curry leaves

Coriander leaves

Mint leaves

Turmeric powder and salt to taste

Method:

Boil the vegetables with salt and turmeric powder until they are cooked

I Put the vegetables in a closed container, sprinkled salt and turmeric powder and sprinkled a handful of water  and micro waved the vegetables for about 5 minutes.

In a kadai, pour oil. Add cloves, cardamom, cinnamon, fennel seeds, nutmeg, star anise and the coconut.  Fry until the coconut turns pale yellow colour. Keep stirring to avoid the coconut getting burnt.

Now add the onions, garlic, ginger and the curry leaves and keep frying until the coconut turns brown in colour.

Add the coriander powder and the chilly powder and fry for another minute.

Remove the coconut mixture from flame and allow it to cool.

Grind it in a mixer by adding little water into a fine paste.

In the same kadai, pour little oil and fry the bay leaf.

Add the boiled vegetables, the coconut mixture and finely chopped tomatoes. Pour water as per the required consistency of the gravy and allow it to boil.

Garnish with coriander leaves and mint leaves.

Spicy thenga varutharacha masala curry is ready. This is a good combination with Chapathi, appam, dosa and ghee rice.