Monday, October 31, 2011

Sausage-Vegetable Curry

Chicken Sausage: 5
Carrort: 1
Potato: 1 small
Beans: 6
Onion: 1
Ginger paste: ¼ tsp
Garlic paste: ¼ tsp
Green Chilli: 3
Salt: needed
Coconut milk powder: 3-4 tbsp
Coconut oil: 2 tbsp
Mustard seeds: ½ tsp
Curry leaves: few
Method of Preparation
Chop carrot and beans in 2” pieces, length wise. Cut potatoes into big pieces.
Split sausage and cut in 2” pieces. Cut onion into big square pieces.
Take a pressure cooker, Add carrot, beans, potato, sausage, onion, green chilli, ginger-garlic paste and salt.
Add some water, close with a lid and put on the stove.
Wait for 2 whistles to come and switch off the flame.
Wait for the pressure to settle. If the gravy is more, put in full flame till the gravy becomes somewhat thick. Then add the coconut milk powder. Stir well and switch off the flame.
Heat oil in a pan and splutter mustard seeds and add curry leaves. Transfer this to prepared curry.

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