KALAN CURRY

 

KALAN CURRY   

NO COUNT

 

Serves 4

 

115g each diced marrow, cucumber & yam

½ tsp ground turmeric

1 tbsp ginger, cut into thin strips

pinch chilli powder

2 green chillies, cut lengthways

pinch salt

115ml water

pinch black mustard seeds

pinch fenugreek

pinch asafoetida (optional)

10 curry leaves

225g natural yogurt

 

Put the marrow, cucumber, yam, turmeric, ginger, chilli powder and chillies in a pan.  Add the salt and water and simmer, uncovered until the water evaporates.

 

Dry fry the mustard seeds until they pop and then add the fenugreek, asafoetida, curry leaves and another pinch of salt. Fry for a few minutes and then add to the vegetables.  Remove from the heat and add the yogurt.  Serve.

 

 

If you can't find yam, use diced potato, use courgettes instead of marrow.

 

Asafoetida is found in Asian stores.

From the WW boards