Keep chills and ills at bay with a delectable combination of turmeric and veggies. Maharaj Hemaram Choudhary, corporate chef at Rasovara in UB City, turns ancient Indian wisdom into a lip smacking dish known as 'Haldi Nu Shaak'.
Whole raw turmeric - 250 gm. (7-8)
Peas - 1 cup
Tomato - 4
Green chilli - 2-3
Ginger - 2 inch long piece
Curd - 400 gm (2 cup)
Ghee - 150 gm (2/3 cup)
Black pepper - 10
Cloves - 5
Cinnamon - 2 pieces
Cardamom - 4
Cumin seeds - 1/2 tea spoon
Hing - 2 pinch
Coriander powder - 2 tea spoon
Anise powder - 1 tea spoon
Salt - 1 tea spoon (according to the taste)
Coriander leaves - 1 table spoon (chopped)
Wash the turmeric pieces, dry the water or wipe with a cloth, peel them and then grate them in a bowl.
Chop the cauliflower in small florets and pressure cook the same. Wash the tomatoes and cut them into big pieces. Separate the stems from green chilli and wash them.
Peel and wash the ginger and cut into big pieces.
Grind all the ingredients into the mixture and make a paste.
Cut two tomatoes into big pieces and keep them in a separate bowl.
Whisk the curd.
Grind the black pepper, cloves, cinnamon and cardamom in a grinder. Heat ghee in a pan and roast the grated turmeric on medium flame till it turns brown. Keep on stirring the turmeric while roasting it. Once the turmeric gets roasted take it out and keep aside .
Fry the peas in the same ghee and keep them in a separate small bowl.
Now temper the cumin seeds, hing into the remaining ghee. Once the cumin seeds gets roasted put ground masala, coriander powder and anise powder into it.
Roast the masala well and then add tomato paste, cauliflower and roast it again till the ghee starts to float at the top of the masala.
Add curd into the roasted masala and cook till it starts to boil. Put tomato pieces into the boiling curd, fried turmeric.
Cook by continuously stirring it with the spoon until the recipe starts to boil.
Add salt to it and cook the recipe for another 2-3 minutes. Turn off the flame.
Mix coriander leaves in the recipe and leave it covered for 10-15 minutes