Morning times are busy times. Having to cook for the family, getting ready for work, getting your LOs ready for their school, packing 3-4 different lunch boxes whew!! Sometimes I wonder if we start our days so busy and packed, won’t we carry fatigue all through the day. Well let me not put too many thoughts in that calm seeking mind of yours.
But the fact is, in this ever demanding mornings your kids still expect you to create something magical for lunch boxes. After all you are super mom! I have some easy Indian gravies (sauce for main course dishes) which you can make over the weekend and use it for 2-3 days when stored in the fridge.
1) Coconut gravy
Can be used for a mixed vegetable dish. Or solo curry dishes. Will work for plantain, carrot, snake gourd, bottle gourd, drumsticks, brinjal (aubergine), cabbage, potatoe and many more.
Serves 4 when you add 1/2 KG vegetables into the gravy.
Take 1 whole coconut flesh, 5-6 green chillies, and 1/2 small cup jeera seeds (caraway seeds).
Blend them in a mixer until smooth paste.
Add water as and when required.
Adding salt is optional as you can also add salt while adding vegetables to the gravy.
To cook;
In your pan add 4-5 tsp oil.
Add tempering.
Add the gravy and cook for 5 minutes.
Add water to increase quantity.
Add steamed vegetable(s) and cook for 10 minutes.
Add salt to taste.
Your coconut gravy curry is ready. In the Indian state Kerala, similar gravy curry is extensively made. The dish is popularly known as Aviyal and is a huge favourite of not just Malayalis but many Indians.
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