Ingredients:
- Broccoli – Florets – 1 cup
- Carrot – Diced – 1 cup
- Sweet Corn – Peeled – 2- cups
- Grated Coconut – 1/2 cup
- Orange Zest / Peel – 1-2 tsp
- Bird’s eye chili or Thai chili – 3-5 no’s
- Green chili – 1 no.
- Amla / Indian gooseberry – 1/2 (medium sized) no.
- Salt and Turmeric Powder – as needed
- Grated Ginger – 1/2 tsp
- Mustard seeds, black cumin, curry leaves & asafetida along with 2 tsp of Ghee for seasoning
Method:
- Par boil Corn, followed by Carrots and Broccoli with mild salt.
- Keep the Seasoning ready with mustard seeds, black cumin, curry leaves, asafetida in a Kadai.
- Add the chilis, ginger and orange zest, amla and give it a quick stir.
- Add the par boiled veggies to the seasoning, let it cool down a bit.
- Take a small portion (may be 2-3 table spoons) of the above mixture and grind it along with grated coconut.
- Add the grounded mixture and bring it to quick boil and turn off the flame immediately.
Seasoning
Par Boiled Veggies
Mixture
Blend Smooth
Ready Curry – cáscara de naranja
Notes:
- I have used Ghee here for seasoning. Ghee gives a great aroma to this recipe. You can substitute with your choice of oil – be olive or coconut oil.
- Bird’s eye chili – is also – referred to as Gandhari Menasu in Kannada.
- Don’t overcook any of these. This recipe tastes great when everything is just lightly cooked.
- Be mindful about the sourness as we are using orange zest and amla, adjust the salt and chili accordingly.
- I have used orange peel instead of just the zest as I like a bit of bitterness of it, and all thanks to my friend ‘Smitha U’, who introduced me to the forgotten traditional orange peel curry in my college days, which now helped me to experiment with oranges during this season, every year!
- I love the Coorg Orange / Madikeri Orange, which actually is tastier than the Nagpur Orange according to me!
- Orange zest/peel contains good amount of Provitamin A, folate, riboflavin, thiamine, vitamin B6, and calcium.
- I have washed all the veggies and fruits used here using salt water to avoid any residues of bacteria or pesticides.
- To parboil is to boil food, usually vegetables, briefly and lightly.
- This goes well with rotis, chapatis, plain white rice or jeera rice.
- Enjoy the healthy curry and share your feedback!
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