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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From today's Thursday magazine. This recipe is this week's winning recipe that was submitted by Suganthi Kannan. She won US$50/- for this:) Ingredients:
1/4 kg carrot, washed,peeled and sliced in rounds |
3 large onions, chopped |
1/4 kg tomato, peeled and chopped and pureed |
1/2 cup fresh coconut, made into milk |
1 bunch fresh coriander leaves, washed and made paste of |
6 green chilies, paste of |
2 inches ginger, paste of |
4 cloves garlic, paste of |
salt |
2 tablespoons oil |
Directions:
1. Prepare a paste of ginger and garlic in a mixer.
2. Keep aside.
3. Then, prepare another paste of green chillies and corriander leaves in the mixer.
4. Keep aside.
5. Immerse the tomatoes in boiling hot water.
6. This makes it easier to remove their skin.
7. Do so, then chop them and prepare a puree of these chopped tomatoes.
8. Keep aside.
9. Wash and peel the carrots.
10. Then cut slices (in rounds) of the same.
11. Take some water and salt to taste in a saucepan.
12. Add the sliced carrots and cook till half done,
13. that is
14. ,till they are half cooked.
15. Heat oil in a skillet.
16. Toss in the onion and fry till golden brown.
17. Add the ginger-garlic paste and stir-fry briefly (for about a minute).
18. Add the corriander leaves-green chillies paste and stir-fry once again for another minute.
19. Add the pureed tomatoes and coconut milk alongwith salt to taste and cook for a minute.
20. Add the half cooked sliced carrots.
21. Cook for 5 minutes.
22. Once cooked, transfer the dish into a flat bottom glass dish (this makes it look so very presentable).
23. Garnish with corriander leaves (chopped), sliced tomatoes and orange segments.
24. Serve immediately (hot) with white Basmati rice.
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