A unique recipe which brings together the goodness of coconut and fresh vegetables, Daber Takari is best suited for the summer weather. This quickly digestible meal is a treat for your taste buds and body alike. Try this once and you might become a fan!
|Bean||6- 8 nos|
|Cauliflower||6-8 nos florets|
|Tomato||1 no (med.)|
|Onion Paste||2 tbsp|
|Ginger Paste||1 tsp|
|Garlic Paste||1 tsp|
|Green Peas||2 tsp|
|Turmeric Powder||2 tsp|
|Green Coconut(with a layer of kernel in it)||1 no.|
|Yoghurt||2 – 3 tbsp|
|Grated unsweetend dried coconut||½ cup|
|Cumin Powder||1 tbsp|
|Chilli Powder||2 tsp|
- Boil potatoes, carrots and other vegetables mentioned above along with turmeric powder, 1 cup of water, and salt in a 3- to 4-quart heavy pot. Then simmer briskly for 5 minutes until vegetables are almost well boiled.
- Add peas and simmer 1 more minute.
- In a pan, pour some oil. Add jeera seeds once the oil heats up. When sparkles develop, add onion paste and saute the entire mixture.
- Add ginger-garlic paste, green chilli paste, a pinch of turmeric and red chilli powder and keep stirring. Add curd finally and continue stirring.
- Add salt and sugar and stir till the mixture turns into a paste.
- Add green coconut water and coconut mixture to vegetable.
- Allow the mixture to blend completely for about 12 to 15 minutes.
- Finally, pour the entire curry mixture into the big green coconut. Place the cut out lid back into the coconut and seal the mouth with the atta(doug).(Note – Please note that, if your green coconut does not have a soft kernel inside, then add coconut paste to mixture while cooking the curry. This will enhance the overall taste.)
- You can eat it with plain rice, pulao or luchis.
Tip: You can also add Charmagaz paste to add volume and taste.
|Amount Per Serving|
|Serving – 1|
|Total Fat||204.0 g|
|Saturated Fat||170.6 g|
|Polyunsaturated Fat||7.0 g|
|Monounsaturated Fat||11.4 g|
|Total Carbohydrate||324.1 g|
|Dietary Fiber||67.4 g|