Today, I got nostalgic about a couple of winters I spent in a small town ,Gulbarga, in North Karnataka. My dad was temporarily transferred to this town and we got an opportunity to visit him there. California weather reminds me so much of North Karnataka. Dry ,non humid and sun year round.
Like Californians, people there eat lot of dishes similar to salsa and eat chillies.
When making this curry, I gave the dish a hint of Gulbarga style sauce by adding peanuts with garlic.
1 medium potato chopped into semi-large chunks and boiled
1 tomato finely chopped
1 onion chopped
4 cloves of pressed garlic
2 dried red chillies
10 peanuts
1/2 cup boiled green peas
1 tsp mustard
a sprig of curry leaves
salt to taste
1/2 tsp raw sugar/jaggery
In a saucepan, add the oil and crackle the mustard seeds. Then roast the curry leaves for few seconds before adding onions. Saute the onions. Once they are transparent or soft, add tomatoes,salt and raw sugar and let the tomatoes cook.
In a 1/8 tsp oil in a small pan, roast the peanuts,garlic and dried red chillies. Red chillies should slightly fluff but not charred.Puree them with little water to a fine sauce.
Pour the sauce on sauteed onions . Mix in the potatoes and peas .Simmer the curry for 5 minutes.
Serve with crepes(see my rice crepes recipe on this blog), or flatbreads.Also an excellent side dish with rice and lentil cakes.
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