Looks a lot like ginger doesn’t it? In fact it is the root plant Haldi otherwise known as Turmeric, that lovely yellow powder that you add to curry and anything Indian. As the best of the golden weather of a kiwi summer draws to a close, my thoughts race ahead of me to India where the change of the seasons to winter means that the dish Haldi ki Subzi is the feast of the day.
In India, being invited for a party meal means you are also invited for the preparation and the preparation of Haldi is intense. Thats especially true for this dish as the hadli stains your hands for days afterwards but not many can resist the richness of the dish, the smell of bread cooked over a fire or the health giving benefits of the plant. This is food being medicine at its very best! Check out the very well researched information on Turmeric or Haldi as the ultimate medicine food and enjoy a ghee laden once a year treat for your health.
Ingredients
250gm haldi
peas
some red chilles
green chilles
ginger
coriander chopped
red chilli powder
coriander powder
salt to taste
cumin seeds
a pinch asafotida
2 cups plain yoghurt
ghee (LOTS, this dish is made entirely with ghee, its part of the medicinal value of the dish)
water as required
Method
* Cut the cauliflower in pieces (not much required)
* Mix chilly powder, coriander powder and salt with the curd and whip it so that there is no lumps keep it side
* Now heat the ghee in the pan and fry cauliflower until it is soft keep it aside. Fry peas in same pan just for 3-4 min. Put aside.
* Peel the haldi and grate it
0. In the same pan put more ghee when it is hot add hing and then put cumin seed when it crackles add red and green chillies fry for a min. Add haldi fry until it becomes golden or dark in colour (if not properly fried it will give bitter taste, by looking to it u can feel it is fried, constantly move the spoon so that it doesn’t stick.
* Now add to it the curd mixture already prepared ginger and fry it till the curd leaves the ghee add some water and then add gobi and peas fry it for 10 more min. Sprinkle with coriander leaves and serve with full wheat bread.
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