Kalagaya Kura (Mixed Veg Curry) – Sankranti Traditional Festive Curry2021-02-24
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Ready In: 40m
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This information is per serving.
Kalagaya Kura, aka mixed vegetable curry, is a common traditional Sankranti preparation. This curry is made using freshly harvested winter vegetables like Sweet potato, Potato, Broad beans, Carrots, Fenugreek leaves, and other vegetables. Serve it with fresh homemade roti.
- 2 Tablespoons Oil
- 1/2 Cup Chopped Onions
- 1 Teaspoon Ginger Garlic Paste
- 1/2 Teaspoon Turmeric Powder
- 2 Teaspoons Green Chili Paste
- 1 Potato
- 1/4 Cup Carrots
- 1 Cup Spring Onions
- 1 Cup Fresh Methi
- 1 Cup Thota Kura (Amaranth Leaves)
- 1 Cup Chikkudukaya (Broad Beans)
- 1 Cup Goruchikkudu (Cluster Beans)
- 1 Eggplant
- 1 Teaspoon Salt
- Chopped Coriander Leaves
Heat 2 tablespoons of oil and add 1/2 cup chopped onions. Sauté until onions are golden brown.
Add 1 teaspoon ginger garlic paste, 2 Teaspoons green chili paste, 1/2 teaspoon turmeric powder, and mix well.
Add 1 potato and few carrots. Sauté well.
Add 1 cup of spring onions and mix well. Cook for 2 minutes.
Add 1/2 cup green peas, 1 cup fresh methi, 1 cup Thota Kura, and mix well.
Add 1 cup chikkudukaya, 1 Cup goruchikkudu, and mix well. Cook for 5 minutes.
Add 1 eggplant, 1 teaspoon salt, and mix well—Cook for 3 minutes.
Close the lid and cook until all the vegetables are well done.
Add chopped coriander leaves and mix well.
Turn off off the stove. Serve hot with roti.