Besara Curry
Preparation Time: 20 Minutes | Cooking Time: 13 Minutes | Servings: 5-6
Preparation Time: 20 Minutes | Cooking Time: 13 Minutes | Servings: 5-6
Brown chik peas – 100 gms
Red pumpkin – 200 gms (chopped into cubes)
Raw banana – 1 No (chopped into cubes)
Potato – 100 gms (chopped into cubes)
Brinjal – 100 gms (chopped into cubes)
Yam - 100 gms (chopped into cubes)
Pointed gourd -100 gms (chopped into cubes)
Ghee – 2 tablespoon
Curry Leaves – few
Turmeric powder – ¼ tsp
Mustard seeds – 1 Tsp
Red chillies - 2 nos
Asafoetida - ½ Tsp
Curry leaves – few
Salt – To taste
To grind
Coconut – ½ Shell
Pepper – 1 Tsp
Cumin seeds- 1 Tsp
Fennal seeds- 1 Tsp
Mustard seeds – 1 Tsp
Ginger -1/2 Inch
In a bowl soak brown chik peas in hot water for one hour. Wash & chop red pumpkin, raw banana, potato, brinjal, yam and pointed gourd in cubical shape.
Add coconut, mustard seeds, cumin seeds, fennel seeds, ginger & pepper to a mixer grinder. Grind coarsely to form coconut masala paste and keep aside.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add ghee to the inner cooking pot and allow it to melt a bit. Add mustard seeds and let it splutter. Then add asafoetida, Red chillies, curry leaves and sauté for few secs.
Now add brown chik peas, red pumpkin, raw banana, potato, brinjal, yam, pointed gourd one by one and sauté for few mins.
Next add turmeric powder, salt, water and mix well until the masala gets combined with the veggies. Press cancel to stop sauté.
Place the closing lid over the top, Turn and place the Pointer in ‘CLOSE’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘Sambar/Gravy’ pre-set menu button in the ROBOCOOK and select Medium. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 8 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
Now TWIST and Open the cooker. Add ground coconut masala paste and let it boil for 5 minutes in Sauté mode. Once done, garnish with curry leaves and mix well. Switch to Keep warm or Off mode.
Serve hot Authentic Besara Curry with steamed rice.