The guests hummed a satiated melody and went back home singing paeans about my hubby’s skills. I preened and trilled as if my very own limited (ahem) culinary prowess had been accorded heavy appreciation :D

The veggies and fruits in the fridge found a place in the dish and added the zing!

The pics I have clicked does no justice to how it tasted. I served the gravy/curry with Garlicky Brown Rice, which btw was my humble effort. And no, there were no great praises heaved on the rice but then it was collectively agreed that the combo was a smashing hit :). I will put up the recipe for the rice some time soon!


{Serves: 4, Prep Time: 20 mins, Cooking Time: 15 mins}


What’s in it :- 

• Olive Oil – 2 to 3 tbsp
• Dried Fenugreek Leaves – 1 tsp
• Black Cumin Seeds (shahi jeera) – 1 tsp
• Cumin Seeds – 1 tsp
• Fennel Seeds – 1 tsp
• Roasted peanuts – 1 medium cup (roughly crushed)
• Milk – 1 1/2  cups
• Water – 1 cup
• Tomato – 1 large (cubed)
• Green Peas – a fistful
• Brinjal – 1 large (cubed)
• Cauliflower – 1 small (small florets)
• Onion – 1 large (cubed)
• Green Curry Paste – 2 to 3 tbsp {I used store bought}
• Apple – 1 medium (cubed)
• Orange – 1 medium (peeled and cubed)
• Sweet Lime – 1 medium (peeled and cubed)
• Salt – to taste
• Sugar – a pinch

Here’s How:-

In a kadai, add oil and as it warms up, add the dried fenugreek leaves, cumin, shahi jeera and fennel seeds. Once they crackle, add the milk and water and bring it to a boil. Dunk the cubed onions, cauliflower, green peas, brinjal and tomatoes. Let the vegetables cook. Then add the green curry paste and let the whole mix simmer for a while. Add sugar and salt to taste and finally dunk the fruits. Let it simmer till it thickens and then take it off flame. Now add the crushed peanuts and mix well. Serve hot with Garlicky brown rice.

E.N.J.O.Y