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Mandi
Chef Kunal Kapur and his guest share the traditional recipe of Mandi, a vegetarian Chettinad curry. This curry infused with whole spices and made with assorted vegetables has the tanginess of tamarind and is wonderfully delectable.
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Serves

1-2

Cooking Time

30-35 Min

Meal Type

curry

Preparation Time

10-12 Min

Difficulty

Medium

INGREDIENTS

  • oil
  • mustard seeds
  • fenugreek seeds
  • asafoetida
  • garlic cloves
  • black peppercorns
  • urad dal
  • shallots
  • curry leaves
  • lady's finger
  • rice water stock
  • butter beans
  • tamarind paste
  • sea salt as per taste
  • coconut milk

PREPARATION

  1. 1

    In a pan, add oil and let it heat. Add mustard seeds, asafoetida, fenugreek seeds, urad dal and fry it until it turns brown.
  2. 2

    Add crushed garlic cloves, black peppercorns, shallots and fry it until it turns translucent. Add curry leaves and mix it.
  3. 3

    Add chopped lady's finger, rice water stock and mix it. Add butter beans and mix it well. Add tamarind paste and mix it well.
  4. 4

    Add sea salt as per taste and mix it. Add crushed butter beans. Add coconut milk and mix it well.
  5. 5

    Serve the Mandi hot.
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