Your home-grown vegetables needs special recipes. Here is one that I enjoyed. Its inspired from a cook book called " Great Tastes: Indian " by Bay Books.
Yellow Curry
1 cup plain yogurt
4 tbsp besan( chickpea floor)
1/2 tsp chili powder
1 tsp ground turmeric
1 tsp fenugreek seeds( meethi dana)
2 tsp black mustard seeds
8 curry leaves
4 cups water
Spinach Kofta
400 gms spinach leaves steamed
1 cup besan
1 medium sized onion finely chopped
4 garlic cloves crushed
1 tsp cumin powder
a spring of fresh coriander leaves
Bhagaar (optional)
2 tbp oil
1 onion thinly sliced
3 whole dry red chilies
6 curry leaves
a pinch of cumin seeds
Yellow Curry
1. Mix together yogurt, besan and water in a bowl.
2. Heat oil in a deep, heavy base pan and add fenugreek seeds, mustard seeds and curry leaves. Stir fry for a minute.
3. Add chili powder and turmeric powder and stir for a minute.
4. Add yogurt mixture and mix well. Season with salt and let it cook on medium heat until the mixture is little thick. This will take around 15-20 minutes.
Spinach Kofta
5. Blanch spinach leaves in boiling water for a minute and then refresh in cold water. Squeeze as much water possible.
6. Chop spinach and mix remaining ingredients using little water. Make a soft mixture that can easily turn into a ball.
7. Heat oil in a pan and shallow fry spinach koftas until lightly browned.
Combine koftas with yellow curry before serving. Prepare bhaghaar for more flavor and finish.
Heat oil in a frying pan and add onion. Stir until its golden browned. Add remaining ingredients and cook for 30 seconds. Add bhaghaar to your dish.
Serve with roti or boiled rice.
*Caution!
Be careful when adding bhaghaar to the curry. Oil
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