Batani Kadala Kari
Equipment
- Pan
- Heavy-based Pan
- Frying Pan
- Skillet
Ingredients
- 750 g Peas (5 cups), shelled if fresh
- 150 ml Groundnut Peanut oil (2/3 cup)
- 750 g Mushrooms stalks removed
- 2 teaspoons Cumin seeds
- 1 teaspoon Mustard seeds
- 1 teaspoon Fenugreek seeds
- 2 tablespoons Urad dal rinsed and drained
- 125 g Onion (1 medium), sliced
- 4 teaspoons Ginger Paste
- 4 teaspoons Garlic Paste
- 1 teaspoon Chilli powder
- 2 teaspoons Coriander ground
- 1 teaspoon Turmeric ground
- 250 g Tomato (1 large), chopped
- 60 g Coconut (3/4 cup) grated fresh
- 30 g Cashew nuts (1/4 cup)
- 20 Curry leaves
- Salt
- 1 Coriander (Cilantro) leaves sprig, chopped, to garnish
Instructions
- Cook the peas in a small pan of lightly salted water for 5-7 minutes, or until soft. Drain and set aside.
- Heat 3 tablespoons of oil in a large, heavy-based pan over medium heat, add the mushrooms and, stir-fry for about 4-5 minutes.
- Heat the remaining oil in a large, heavy-based frying pan (skillet) over medium heat, add the cumin, mustard, fenugreek seeds, and urad dal, and stir-fry for about 1 minute, or until the seeds start to splutter.
- Add the onions and stir-fry for about 5 minutes, or until lightly brown, then add the ginger and garlic paste and stir-fry for about 1-2 minutes, or until the moisture has evaporated. Add the ground spices and season with salt. Stir, add the tomato, and stir-fry for about 5 minutes, or until the oil separates out.
- Reduce the heat to low, add the coconut, cashew nuts, and curry leaves, stir for 1 minute, then pour in about 500ml / 18fl oz (2 1/4 cups) water and bring to a boil.
- Add the boiled peas and stir-fried mushrooms, reduce the heat and simmer for about 5 minutes. Remove from the heat and adjust the seasoning, if necessary, and garnish with coriander.
Nutrition
Serving: 4gSodium: 41mgCalcium: 121mgVitamin C: 193mgVitamin A: 2344IUSugar: 19gFiber: 17gPotassium: 1427mgCalories: 693kcalSaturated Fat: 12gFat: 48gProtein: 22gCarbohydrates: 51gIron: 7mg
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