KANJI CURRY – RUSTIC RECIPE OF MUMBAI’S EAST INDIAN COMMUNITY

A fascinating mix of Portuguese& British influences, Mumbai’s 2000 years old East Indian Community’s food is a mouthwatering blend of Art and History. From rustic recipes that two millennia old to the ones that transport us into the 21st century kitchen, the forgotten recipes of Mumbai’s East Indian Community, promise to pack & whet the appetite even today…  Kanji Curry

Ingredients

  • Kanji
  • 1/4 Kg. Drumsticks
  • Baby Brinjal
  • 1/4 Kg. Madras Cucumber
  • 1/4 Kg. Red Pumkin
  • 1/4 Kg. Madras Onion
  • Coconut Milk
  • Lemon Juice
  • Jeera powder

For Paste       

  • 10 Green Chillies
  • Coriander

Method:

  • Put rice kanji in a Kadhai. Add salt to taste, coconut milk and let it come to boil.
  • Add green chilli paste
  • Cut all the vegetables into small pieces.
  • Add the cut vegetables along with Lemon juice to the kanji.
  • Add little jeera powder.
  • Keep the flame on low fire and stir till veg are cooked
  • Serve Hot.
  • Kanji Curry is best eaten with plain white rice. It is a cooling dish hence eaten when it is hot.

NB: The above recipe is modified to a veg recipe. The actual Kanji recipe is with crabs, squid and prawns cooked with all the vegetables mentioned above.

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Courtesy Internet

 

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