Pineapple chunk - 1/2 Cup (Canned ones are preferred)
1/2 Cup Ghee or Vegetable Oil
Mustard - 1 tsp
Jeera - 1 tsp
Onions - 2
Tomato - 2
Green Chilli - 2
Garam Masala - 2 Spoon
Cashew - 1 cup
Haldi - 1/2 spoon
Ginger - 1/2"
Cardamom - 3
Tomato Puree - 1/2 cup
How to Make Navaratna Koorma
Put all the masala ingredients in a mixer and blend it to smooth paste adding 1/2 cup water.
Cut beans into 1/2" pieces. Dice carrots, potato, apple into small cubes.
Boil all the vegetables except apple, cashew, raisins and pineapple in a microwave until they are tender.
Drain them and keep it separately. You can save the water to add it to the gravy depending on the consistency you need.
In a pan add 2 tbsp of ghee and fry cashew, raisin until cashew turns to golden yellow colour. Add apple and pineapple (without juice) and fry for another 5 mins. Take it out of stove. Close the lid and let it simmer.
In a thick bottom vessel, put the remaining ghee and add mustard and jeera. After they sputter put the stove to low and add the ground masala.
Keep stirring the masala on low flame until they start boiling and raw smell goes away.
Add salt according to taste.
Once it starts boiling, add the cooked vegetables and fried nuts and fruits.
Add water as per required consistency and boil it for 10 mins on medium flame.
Take off the stove, garnish with cilantro and cherry fruits if you like.
Serve it hot with rice, naan or paratha.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.