For day 6 of BM#5, I made this root vegetable curry with yam, potato and carrots. I saw the recipe in eenadu.net and wrote it down in my diary and have been meaning to make it for quite some time now, finally yesterday I made to post for the marathon.
I thought the use of coconut milk in the curry gives it a different dimension, almost a Keralan twist to the dish. It is mildly spiced with the sweetness from the carrots and coconut milk and slight spiciness from the green chilies. I used frozen yam/ suran/ kanda and it made making this dish in 30 minutes possible. If using fresh, microwave all the veggies to cut down on the cooking time.
Yam/ Suran/ Kanda – 1 cup chopped
Potato – 2 medium, chopped
Carrots – 2 medium, diced
Onion – 2 medium, chopped
Coconut milk – ½ cup
Ginger – 1tsp, grated
Green chilies – 2-3 (use more for spicier curry)
Turmeric – ¼ tsp
Curry leaves – 8-10
Bay leaves – 2
Cinnamon stick – 1” piece
Cloves – 4
Salt – to taste
Method:
- Heat 2tbsp oil in a sauté pan; add bay leaves, cinnamon stick and cloves and once it start smelling fragrant and aromatic, add onions and turmeric.
- Sauté until onions turn translucent, 6-8 minutes.
- Next add all the veggies, salt and ½ cup of water. Cover and cook until the veggies are tender, should take about 15 minutes.
- Next add coconut milk and bring to a boil. Simmer for another 2 minutes and turn off the heat.
Lets see what my fellow marathoners have been cooking up today.
Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Kaveri, Pavani,
Seven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials:Harini, Vaishali, Suma, PJ
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli
