Friday, December 25, 2009

Bassaru ( Vegetable Broth Curry)

This is a very healthy curry that is eaten with steamed rice or ragi balls. Use any one type of vegetable from the ones mentioned below for this curry.

1. Vegetables like - Cluster beans, French beans, ridge gourd - 2 large cups
2. Grains like - Cow peas or Whole green gram dal - 1 large cup
3. Green leaves like - Dill leaves, Fenugreek leaves etc. - 1 large cup
4. Toor dal - half of a large cup
5. Salt for taste
6. Curry powder - 2 tablespoons
7. Onion - 1 large
8. Cumin seeds - 1 table spoon
9. Curry leaves - 15
10. Garlic - 10
11. Jaggery - 1 tablespoon
12. Tamarind - 2 tablespoon
13. Grated coconut - 1/2 of a large cup
14. Oil - 3 table spoons
15. Mustard seeds - 1 tea spoon

Chop the vegetables in 3 cms length. Put toor dal in a container and add vegetables to it. Add finely chopped green leaves and washed grains into the container and add about 4 large cups water and pressure cook it till the grains are soft.
In a pan, heat a tablespoon oil. Cut onion into half and thinly slice it length wise and put it to the pan for roasting. Add cumin seeds, curry leaves and peeled garlic and roast it till onions are gloden brown. Saute in between
Transfer the roasted items into a blender and add grated coconut, tamarind, jaggery, curry powder to it and half cup water and blend into a fine paste.
Once the pressure cooker is cooled, strain the broth aside in a seive.
Store the vegetables and dal in a container.
To the strained broth, add the ground paste and bring to boil. Add salt.
In a frying pan heat 2 table spoons oil, add mustard and curry leaves and pour it in the boiling broth. Remove from flame.
Bassaru is ready to be savoured !

Making use of the vegetables seperated from the broth:

1. Onion - 1 large
2. Green chillies - 8
3. Mustard seeds - 1 tea spoon
4. Curry leaves - 5
5. Salt for taste
6. Grated coconut - about a hand ful
7. Oil - 3 table spoons

Coarsely chop onions. Split chillies length wise. In a pan heat oil and add mustard, curry leaves, onion and chillies. Add the Seived vegetables, grains, green leaves and dal mixture. Add salt and grated coconut and mix well. Serve with chapathi.

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