22 May 2008

Babycorn-Carrot-Koosa Masala

A packet of babycorn, a handful of baby carrots and koosa were languishing in the crisper. That is when Sia's Babycorn-carrot masala came to the rescue. The unusual combination of carrots and babycorn in a creamy gravy was enticing. One of the changes incorporated into it was the addition of koosa, the Arabic name for a pale green, cucumber-like vegetable also called "squash", "zucchini" and "marrow vegetable" on signboards in supermarkets - I have no idea what it is called in English. It is widely used in Lebanese cuisine and tastes great in curries.

For the ground masala, I replaced the cashew nuts and sugar with 1 tbsp of yoghurt which gave the gravy a creamy richness without the extra fat and sweetness. I also pressure cooked the vegetables along with the masala for 2 whistles. The carrots and babycorn were just tender and had absorbed the masalas very well.
The verdict: It was a change from the routine and we particularly liked the creamy gravy. The addition of kasuri methi and kitchen king masala lent a nice balance to the sweet taste of the vegetables. Next time I'll try adding a different combination of vegetables, paneer or chicken to the gravy or even cook the gravy with cashew nuts and some cream!
Here's the recipe with Sia's permission and my own changes. Thanks, Sia!

For Ground Masala:
1 small Onion, quartered
3 large Tomatoes
2-3 cloves of Garlic
¾ -1 inch Ginger, peeled and chopped
2-3 Dry Red Chilli
¾ -1 tsp Garam Masala
½-1 tsp Kitchen King Masala
½ tsp Jeera/Cumin Seeds
1 tsp Coriander Seeds


Grind the above ingredients to a smooth paste and keep aside.

Other Ingredients:
One packet Baby Corn, cut into fingers
10-12 Baby Carrots
2-3 koosa, cut into fingers
1 medium Onion, finely chopped
2-3 Green Chillies, slit
1 tsp Jeera/Cumin Seeds
½ tbsp Kasuri Methi/Dried Fenugreek Leaves
1 tbsp Coriander Leaves, finely chopped
1 tbsp Yoghurt
¼ tsp Turmeric Powder
½ tbsp Oil/Ghee
Salt to taste



Heat oil in a pan and add cumin seeds to it. When cumin splutters, add finely chopped onion and slit chillies and sauté till it turns golden brown. Add ground paste, kasuri methi, yoghurt and sauté for 2-3 minutes till raw smell of masala disappears. Add salt, turmeric and the vegetables and sauté for a minute. Add sufficient water and pressure cook for two whistles. Turn off from the flame. When the cooker cools, open lid and adjust consistency if required. Garnish with coriander leaves. Serve hot with rotis/parathas.




13 comments:

sra said...

That looks like a cross between a cucumber and a lauki!

ranji said...

the masala looks delcious!!!i love baby corn...they are sooooo tasty..

Sia said...

wow jyo. i liked the idea of adding courgette(koosa) to the masala. glad u liked it. carrot and babycorn masala is my fav from childhood. once in a while amma used to get babycorns which was kind of rare and special treat for us and make this curry for us.

Srivalli said...

looks yummy!

Sukanya Ramkumar said...

Hi..
The gravy looks so good. Koosa sounds new to me. So different. Love it...

Sangeeth said...

very nice recipe.btw loved ur template :)

Richa said...

gravy looks very good, quick one in the cooker :)

SMN said...

I never heard of kosa does that have a different name? luks nice

Asha said...

I love Kitchen King masala too, add to any dish, it will taste great. Good one J. Have a great weekend!:))

Daily Meals said...

Looks yummy...

Daily Meals said...

The masala looks yummy...

Sandeepa said...

Was wondering what Koosa is. Loved your Doohi Koftas post. I have not made them but a friend makes them and they are yummy

Jyothsna said...


Sra - Yeah, it does....
Sia - Ah, courgette.... I see that also on the signboards :) Thanks, loved the masala.
Ranji, Srivalli, Sukanya, Sangeeth, Richa,Smn, Daily meals - Thankyou for dropping by!
Asha - Kitchen king changes the taste of the dish, I use it selectively.
Sandeepa - Thanks, doodhi koftas are the easiest to make.