Thursday, September 02, 2010

Tomatillo and Edamame Almond Curry

I usually like sour things very much like mangoes, tamarind. So when I went to buy veggies I saw these beautiful tomatillos. I did try grilling these tomatillos to stuff in my tortilla they did taste very good and acted as lime substitute. This time I wanted to try making an alternate Indian subji for eating with hot rice for lunch. 
You might be thinking where these almonds fit into this recipe right!! Instead of making a traditional coconut gravy I tried this almond gravy, just to induce some healthy aspect in every dish I try. ;-)

4 big Tomatillos cubed
1/2 Edamame
1/4 cup roasted almonds and powdered
1 tbsp Ginger and green chili and cumin paste (you can grind this with the almonds)
1/2 tsp turmeric powder
salt to taste
1 sprig curry leaves
1 tsp mustard seeds
1/4 tsp urad dal
1/2 tsp chana dal
1/2 tsp asafoetida powder
2 tsp oil

1. Wash and cube the tomatillos.
2. Dry roast the almonds and powder it along with 2 -3 green chillies, 1/2 inch ginger and 1/2 cumin seeds to powder/paste
3. In a heavy bottom pan add oil  add mustard seeds, urad dal and chana dal when the mustard seeds starts to splutter add curry leaves and safoetida.
4. Now add the edamame and bit salt, cover and cook it for about 5-8 mins or until half cooked. Now add the tomatillos and cook it through adding turmeric and rest of the salt.
5. Once the tomatillos and edamame are cooked well add the almond powder and stir well on low flame. cover it again and cook it for about a min or 2.
6. Serve this with hot rice or roti's.