Khuri Kitchri

INGREDIENTS

PUMPKIN 3 tablespoons oilHalf a pumpkin, diced 1 chopped onion 2 green chillies1 tablespoon chilli powder½ teaspoon turmeric powder1 teaspoon mustard seeds2 tablespoons sugarSalt to taste
FRIED POTATOOil 1 onion, chopped3 large potatoes, cut in cubes2 tablespoons chilli powder 1 teaspoon turmeric powder1 teaspoon crushed pickle masala1 teaspoon roasted whole jeearah2 dried red chilliesSalt to taste
KHURI3 tablespoons butter ½ an onion 1 teaspoon whole roasted jeerah2 sticks cinnamon1 litre inkomaazi sourmilk1 cup fresh creamdhania (coriander)Green chillies1 teaspoon turmeric powderSalt to taste¼ cup maizena (corn flour) water

METHOD

PUMPKINMix all ingredients together except the oil.Heat oil and add in the ingredients.Add ¼ cup hot water.Cook on medium heat till done.
FRY POTATOMix all ingredients together and add to hot oil. Cook on low heat till done.
KHURILiquidize together the sourmilk, dhania (coriander), chillies and keep aside. Add in the salt and turmeric powder and mix well.Braise onion, jeerah and cinnamon sticks in butter.Gently pour in the sourmilk mixture together with the fresh cream. Mix well and allow to simmer.Pour in the maizena (corn flour) water and let boil till a thick consistancy.If too thick, add in a little milk.

POSTED ON

04 Sep 2020

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