PARVAL & KAMAL KAKADI CURRY... 

Food is an everyday item ; yet it can be made interesting to the eyes and the palate as it has a wide meaning for all of us; for example: the decoration of a food, the way a food is constructed in the plates, or even the way any different combinations of veggies are being mixed in order to create a new food. 


RECIPE:

Ingr:

Kamal kakadi/Lotus stem                       1 ( 8")
Parval/ Pointed gourd                              10 
Onion                                                       2
Tomatoes                                                  4
Tamarind/lemon juice                              2 tsp
Curry leaves                                             1 sprig
Coriander leaves                                      1 sprig
Kashmiri chilli pd                                    2 tsp
Dhania/Coriander pd                               4 tsp
Turmeric pd                                             1/4 tsp
Hing/asafoetida                                        a pinch
Mustard seeds                                          1/2 tsp
Urad dal split                                           1/4 tsp
Sesame oil                                                2 tbsp
Coconut paste                                          2 tbsp
Sugar                                                        1/4 tsp
Salt to taste  

Method:

1. Clean and cut lotus stem into circles as shown above.
2. Cut parval into half lenghtwise. Chop onion and tomatoes.
3. Heat oil in a pan and put hing, mustard seeds. On crackling, add urad dal.
4. Add curry leaves, onion and fry to light pink. Put in the tomatoes and cook for 2-3 mts.
5. Add the cut vegetables and stir nicely. Put turmeric, salt,chilli pd, dhania pd and sugar.
6. Pour hot water (approx. 300 ml) and mix; check the seasoning and adjust accordingly.
7. Cover with a lid and simmer the curry for 12 - 15 mts or till the veggies are cooked.
8. Add coconut paste and stir for 2 more mts. Remove and sprinkle coriander leaves.
9. Serve hot with rice.

Note: Can also cook in thick coconut milk to get a thick texture to go with chappati etc. 

Sugar can be replaced with jaggery .