Sunday, December 7, 2008

Surti Val Sabzi With Coconut

I had some surti val left in the freezer and I tried a usal like curry with a blend of Konkani curry. I used the spice or coffee grinder to grind the whole spice and the normal blender to blend the coconut for the gravy. It goes well with roti or chappati.


1 1/2 cup surti val
1/4 cup coconut
small piece of tamarind
2-3 red chilies
1 cardamom pod
1 medium onion
1 teaspoon jeera or cumin
1/4 teaspoon black pepper
2 cloves
1 tablespoon coriander seeds
3 tablespoon coriander or cilantro chopped
1/4 teaspoon turmeric powder
pinch of asafoetida
1 tablespoon gur or jaggery
1 tablespoon oil
salt for taste

Roast the jeera and coriander seeds and grind it into a fine powder along with cardamom, chilies, pepper and cloves. Pressure cook the surti val with 1/4 teaspoon salt till soft.
Heat oil in a pan and add cumin seeds. Add asafoetida. Add finely chopped onions and fry till it is light brown. Grind the coconut, jaggery and tamarind into a fine paste with little water. Add the masala and val to the fried onions. Get the gravy to a boil. Adjust salt as per taste and garnish with coriander leaves. Serve hot with roti and yogurt.

Preparation time: 1 hour
Serves: 2-3