Matka Curry | Amazing Traditional Indian Cooking Video | Best Ever Cooking Show S4E10 | Crazy For Indian Food

MATKA CURRY:
METHOD OF COOKING
Vegetables: Potato, Onion, Brinjal, Tomato, Garlic, Red & Green chilies
Spices Used: Turmeric, salt, red chilly, cumin seeds, coriander and cumin powder, Hing, jaggery
Ready Made masala: Kitchen king masala
Vessels Used: Frying pan for deep fry size medium to big, Clay pot big enough to put all vegetables
Green banana leaf
Stuffing Masala: Besan or gram flour, Dhaniya leaves fresh and clean, Salt, Garlic
Besan Ready: Heat sufficient oil in kadai, add cumin seeds, add besan flour into oil, add red chilly powder, cumin powder, salt, fry for sometime, transfer into plate, add jaggery, mix well.
1. Crush garlic pods into paste, add this in besan flour, add chopped dhaniya leaves, salt.
2. Knead this mixture into dough
3. Clean and wash vegetables used for stuffing masala potato, onion, chillies, brinjal
4. Peel onion skin, retain whole shape of potato, onion, brinjal.
5. Slit lengthwise at side each vegetable without breaking.
6. Stuff into each vegetable the masala.
7. In earthen pot place banana leaf at bottom, one by one place stuffed vegetables, add water to steam.
8. Cook in steam for 20 mts, check if its cooked.
9. When done remove from stove the vegetable, transfer into vessel.
Serve along with rice, dal in banana leaf
Gravy:
1. Chop onions, tomato finely keep aside.
2. In kadai add sufficient oil, add onion fry, add turmeric, red chily powder, salt, fry for few minutes, add tomatoes keep frying them for 5 mts, add water cook until gravy thickens.
3. Add the cooked, stuffed vegetable into this gravy mixture and cook for some time
Watch out India's Top Award Winning Cooking show on the Internet. Nikunj Vasoya Brings you the Best of Indian Village Cooking Methods and Techniques.
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Producers: Foodon TV India Pvt. Ltd & Nikunj Vasoya.
Director & Executive Producer: Nikunj Vasoya.
DOP: Hitesh Vasoya.
Camera: Nitin Makwana.
Boom Operator & Sound: Vijay Makwana.
DI Colorist: Nikunj Vasoya.
Editor: Nikunj Vasoya & Nitin Makwana.
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