Horsegram & Field Marrow Curry

Kulta Kaat & Mogae Curry


Ingredients:

Horsegram (Kulith) - 1 cup boiled*. Retain the water for later use
1 medium size field marrow* (mogae) cut into med size pcs along with its skin and slit them in between
For the masala:
In a pan, slightly dry roast 2 Tspn coriander seeds, ¾ Tspn cumin, 4 short dry red chilis & set aside
In the same pan, heat 1 Tspn of Oil and fry ½ sliced onion, 2 flakes garlic and ½ cup coconut grated.
When it is cold, grind all above with ½ Tspn of Turmeric powder and a lemon size tamarind with sufficient water, until it turns to a fine paste. Then, add about 4Tbspn of boiled horsegram and grind coarsely and set this paste aside.

Method:

Cook field marrow in the retained boiled water from the horsegram w/ little salt. When the filed marrow is half cooked, add the masala paste and cook for 2 to 3 minutes.
Add a small piece of jaggery(optional) and the left over horsegram
Season w/mustard seeds, whole crushed garlic & curry leaves in coconut oil.
Serve with boiled/White rice

*Note: a) if the field marrow is too orange in colour, reduce the tamarind
b) Soak the horsegram overnight, so that you don’t have to pressure cook for long ( about 3 to 4 whistles)
c)Use atleast 3 cups water for 1 cup horsegram when boiling.