Pakistani Style Turai Ka Salan Courgettes Curry Recipes
PAKISTANI STYLE TURAI KA SALAN (COURGETTES CURRY)
Like many basic vegetable curries this recipe has it all. Only difference is I add lemon & garam masala powder at the end to give it a more aromatic flavor. You can also add meat in it after frying the onions & cook the meat along with tomatoes & spices till it gets done. Then add courgettes & follow the rest of the recipe.
Provided by The UnModern Woman
Categories Lunch/Snacks
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Fry the onions in the oil till they turn dark brown.
- Then add tomato, ginger garlic paste, salt, red chili powder, coriander powder & turmeric powder. Saute the onion & tomato till the tomatoes become tender & the oil starts showing in the curry.
- Add courgettes, mix & let them tenderize for 20 minutes on low medium heat.
- Now add garam masala powder & cumin seeds. Cover & let it cook for another 5 minutes.
- In the end add the green chili & lemon juice. Let it simmer for additional 2 minutes.
- Serve warm with naan, roti or chapati.
BAINGAN KA SALAN
A different, lighter take on the traditional salan which is peanut based. This one is a spicier, lighter version of the traditional salan.
Provided by Vic Krishnan Kannan
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 1) Wash the brinjal and make two criss cross slits in it. Do not cut the stem, the brinjal has to be joined even after it is slit. You need to have a brinjal that is quartered but still joined at the stem.
- 2) Pour 300 ml water into the wok and add the brinjals, tamarind paste and turmeric powder.
- 3) Roast the gramflour, fennel powder and chilli powder on low fire, until light brown in colour. Keep stirring the powders continuously, as long as it is on the gas burner. Remember we do not want to get a burnt taste.
- 4) Once browned, add water slowly until it forms a thick paste.
- 5) Add the paste to the wok (which already has the brinjals, water, tamarind paste and turmeric), add salt and let it cook on low fire for about 20mts, until the brinjals become tender. Keep adding water so that the gravy does not become too thick.
- 6) Once the brinjals are tender and the gravy is about the consistency of ketchup, turn the heat off.
- 7) Garnish with fresh, chopped coriander leaves.
- 8) Serve with hot rotis or steamed white rice.
Nutrition Facts : Calories 22.6, Fat 0.6, SaturatedFat 0.1, Sodium 994.5, Carbohydrate 3.7, Fiber 1.5, Sugar 0.8, Protein 1.1
PAKISTANI STYLE BHINDI KA SALAN (OKRA/LADYFINGER CURRY)
Back in the days when I was a child every time my mother made this dish it was considered a treat among me & my siblings. Besides potatoes & peas, okra/ladyfinger is another all time favorite vegetable among the Pakistani population. It is usually served with roti/chapatti & yogurt or sometimes with Masoor Dal (lentil) here is the recipe of a basic okra curry that was passed down from my grandmother to my mom & down to me. It's the tomatoes that give it a different taste compared to the other recipes posted so far. Note if you want to make "Bhindi Gosht" (Okra curry with mutton) after frying the onions add mutton, let it cook on medium low heat for 20 minutes, then follow the rest of the recipe. You can also add 1/2 cup water to make it a little saucy.
Provided by The UnModern Woman
Categories Curries
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a pan. Fry onions in it till they turn golden brown.
- Add tomatoes, ginger garlic paste, salt, red chili powder, coriander powder, turmeric powder & water. Cover & let the tomatoes cook on medium heat for about 15 minutes or till they become tender & the oil seperates.
- Next add okra/ladyfinger in the same pan. Cover & cook for 20-30 minutes on medium low heat.
- Once the okra is cooked thouroughly. Add the green chilli, lower the heat & simmer for another 10 minutes.
- Once the oil seperates your "bhindi" is done.
- Enjoy with yogurt, roti & sliced cucumber.
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