Recipe Ingredient
- 2 potatoes, cut into wedges
- 75g lady´s fingers
- 70g carrot, cut into wedges
- 1 tomato, quartered
- 4 young sweet corns
- 400ml water
- 150ml thick coconut milk
- 5 tbsp oil
- Spices (A)
- 6 cardamoms, lightly smashed
- 3cm cinnamon stick
- 1 onion, sliced
- 2 sprigs curry leaves
- Ground ingredients (B)
- 2 ½ cm ginger
- 8-9 almonds, blanched
- 2 red chillies
- 4 green chillies
- 6 cloves garlic
- 3 shallots
- (C)
- 3 tbsp kurma powder
- 1 ½ tbsp fennel powder
- 1/2 tsp ground black pepper
- Salt and sugar to taste
Instructions
- Heat oil in a saucepan and fry ingredients (A) until fragrant and onion is soft and golden brown. Add in ground ingredients (B) and (C).
- Add potatoes and carrot and fry for 1-2 minutes. Pour in water and cook until potatoes turn soft. Add the lady´s fingers, young sweet corns and tomato.
- Cook for another 3-4 minutes or until lady´s fingers are just soft. Pour in coconut milk, lower the heat and simmer for 2-3 minutes.
- Season to taste.
