Week 3 Day 3 of BM #61 -
Check out this dish which is apparently made during Diwali in some communities.
I used the soups option in the Vitamix blender to make the process of cooking the gravy and found that the gravy gets a creamy texture and enhances the look and feel of the gravy. So needless to say I have started using this blender for all the gravies :).
Recipe Source here
Suran / Kandagadda / yam peeled, cubed 1 1/2 cups [I used the frozen pack]
Salt and Turmeric as needed
Milk /Cream 3 Tbsp [Optional]
Oil to deep/shallow fry Suran [I opted to shallow fry]
Seasoning (Oil 1 tsp, Cumin seeds 1/2 tsp)
For the Gravy -
Onion, chopped 1/2 cup
Tomato chopped 1 1/2 cups
Ginger 1 inch piece
Garlic 2 Cloves
Coriander seeds or powder 1 tsp
Cumin Seeds or powder 1 tsp
Cinnamon 1 inch piece
Black Cardamom 3-4 seeds
Red Chilies 2-3
Method Of Preparation -
In a pan shallow fry the thawed/ boiled suran until they are all evenly golden brown. Remove and set aside.
Powder cinnamon, cloves, black cardamom and red chilies and set aside.
In the same pan, add 1 teaspoon of oil and add cumin seeds. After they crackle, add onions, ginger and garlic and saute until they are translucent.
Add the tomatoes and let them cook well.
Remove the simmering mixture and blend them until smooth.
Pour the puree back into the heated pan. Add the powdered spices, salt and turmeric and let it simmer until the oil oozes out.
Transfer the shallow fried suran into the simmering gravy.
Adjust the flavors as needed. I added a little milk for extra creaminess.
Remove and serve hot with Roti/Rice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 61.