Cook with Arthy shama: Hiruva masala shaak / Green masala curry

It's party-time!!! :D yes, back to potluck party, cyber style hosted by Jagruti mam where several bloggers meet with their party dishes online and share treat virtually :D. They, also pair up and prepare the other partner's dish and cherish them as well. Isn't it interesting?? But, travelling frequently for past two months, I was not able to make up. This time, I do proudly present the authentic curry preparation, made by my Mother-in-law - Hiruva masala shaak or Green masala curry.

As the name suggests, green masala curry is very hot (Caution to spice-tolerant guys!), they differ from Nilgiri/green coloured curry because it is not the (green) colour that matters here. Hiruva masala shaak has many green chillies (8-10), sauted and pureed, this masala is added to regular curry-base, unlike other curries where pureeing mint/coriander leaves is done to attain characteristic green colour.

Usually this curry is made with cauliflower and potato, still I can't resist adding carrot, beans, capsicum (What to do yaar??? My refrigerator is loaded... :D). The prepared curry/shaak did an great combo with roti. As an family, we enjoyed having them a lot. Let us move to recipe

Preparation time: 30 minutes
Cooking time: 35 minutes
Serves: 4

Ingredients required:

To be made into paste

1/2 cup finely sliced onions
1 cup finely chopped coconut.
8-10 green chillies, slit lengthwise
1-inch piece of ginger
7-8 garlic pods

To temper

2 tbsp oil
1-inch cinnamon piece
2 Marathi mogga

Other

1/2 cup finely chopped onions
1/2 cup finely chopped tomatos
1/2 tsp haldi/turmeric powder
1 tbspn roasted cumin powder
Salt, to taste
Handful of mint leaves/ pudhina
2 cups of cauliflower florets
2 cups of peeled, cubed potatos
3 cups of chopped capsicum, carrot, beans
Water, as needed

Method

First, sauté onions, green chillies in a kadaai, till onions becomes slight brown. Let it cool.

To this, add coconut, ginger and garlic and blend into smooth puree, keep aside.

Alternatively, in a pressure cooker heat oil and add cinnamon, Marathi mogga.

After it sizzles, add onions and tomato.

Let onion-tomato cook for ten minutes, after which add masala puree.

Cook this masala for five minutes till oil sizzles. Check the taste (If you want more hot, you can add chilly powder at this stage itself) Add haldi, jeera powder and salt to taste.

Add all vegetables and mint leaves. Pour one cup of water.

Close the lid and pressure cook for one whistle. After one whistle, bring the pressure cooker under a tap pouring out cool water. This will cool off the cooker and release the steam, open the cooker immediately. Quick releasing is done so that cauliflower doesn't disintegrate.