Angoor – Kheere ki sabzi is a delicious sweet and sour curry that goes well with any kind of bread. This is a very quick recipe, doesn’t require much preparation and needs very less oil. Curry is prepared by blending together three oil seeds – dry coconut, sesame and groundnut, all containing good fats. These oil seeds impart nice nutty flavour to the gravy, making it a delightful and palatable experience to taste buds. I have used garlic but you can avoid them during these navratra days.
PreparationTime: 5 minutes
Cooking Time: 15 minutes
- Grapes 1 Cup
- Cucumber 1 big, chopped
- Blend together
- Dry Coconut, dessicated 2 tbsp
- Sesame 2 tbsp
- Groundnut, roasted and skin removed 2 tbsp
- Garlic 2 -3 cloves
- Coriander Leaves, chopped 2 tbsp
- Mint Leaves, chopped 1 tsp
- Green Chilli 1
- Mustard 1/2 tsp
- Jeera 1/2 tsp
- Hing a pinch
- Curry Leaves few
- Turmeric 1/4 tsp
- Chilli Powder 1/2 tsp
- Coriander Powder 1 tsp
- Cumin Powder 1/2 tsp
- Kitchen King 1 tsp
- Coriander Leaves, chopped to garnish
- Salt to taste
- Oil 1 tbsp
- Jaggery (optional, if the grapes are sour)
- In a grinder, blend together all the required ingredients with very little water. Heat oil in a pan, add mustard, jeera, hing and curry leaves.
- Once they stop spluttering, add cucumber. Saute for a minute.
- Add the blended masalas and fry till they give nice aroma. Add all the dry masalas (except kitchen king). Sprinkle some water if the masalas appear too dry.
- Add grapes and saute for a minute. Add two cups of water and bring to boil. Add salt, simmer and cover with a lid. Cook for 5 – 7 minutes. Add jaggery, mix and cook for another minute.
- Switch off the flame, sprinkle kitchen king masala and coriander leaves. Keep it covered for another 5 – 10 minutes. Serve with hot phulka.