Blogging Marathon # 24: Day 2
Theme: Cooking from Restaurant Menu
Dish: Navratna Kurma (Navratan Kurma)
For Day 2 of BM# 24 from Indian House Restaurant menu, I chose to make the famous Navratan Kurma. To be honest, Navratan kurma is not something I would order at a restaurant because of a dreadful experience I had with this dish in the past. I don’t even remember how long ago this happened, but when I think about Navratan kurma, all I can think of is this really sweet curry with wimpy vegetables and ton of oil floating on top. What really got me was the sweetness that didn’t really wasn’t supposed to be there, so for years I avoided ordering it in the restaurants. I think I was too emotionally moved to even try at home.
So when I saw it on the menu, I thought may be I can make peace with this delicious dish. I found the recipe in 660 Curries where Raghavan Iyer made the dish without the infamous pineapple, but added subtle sweetness in the form of raisins in the gravy. That little bit of raisins in the gravy don’t make the dish overly sweet, but makes you go “What’s in there that gives that sweetness!!!!!!”
Navratna means 9 jewels, so this curry has 9 different vegetables cooked in a tangy, sweet gravy. I used frozen mixed vegetables that had 5 veggies (green peas, corn, green beans, carrot, lima beans), potatoes, cauliflower, green pepper and paneer. Original recipe had potatoes, carrot, green pepper, cauliflower, green peas, green beans, yard long beans, bottle gourd and paneer.
I served the curry with my mom’s famous soft and fluffy pulkas, but any Indian bread would taste fantastic with the curry.