Most people will be familiar with the bright yellow of dried, ground turmeric – a warm, earthy spice ubiquitous in commercially produced curry powders and an essential ingredient in Indian cuisine – in all its rich variants. What is less common is the fresh root of the turmeric plant, from which the ground powder is made.
The flesh of the root, rather than being yellow, is a deep orange colour and when cooked the colour turns the distinctive yellow. It’s not the fluorescent rave party yellow of the ground turmeric – it’s a little earthier.
A good kitchen tip for removing the skin of both fresh turmeric and ginger is to scrape it off with the tip of a tablespoon. You’ll be surprised how well this works, and it’s much better than cutting the skin off and losing a great deal of flesh.
The root of the turmeric is earthier than its yellow ground cousin and the taste more complex. Combine with onions and curd to make korma curry.
Yellow Curry With Kachi Haldi | Kurma Bhindi Curry Recipe | No Tomato Curry
Bhindi ( chopped into half) -250 gms
Onions ( chopped lengthwise)- 2 big
Grated chopped ginger – 1 tbsp
Grated chopped garlic – 2 tbsp
Cashews – 16 (Soaked for 20 minutes)
Oil – 3 tbsp
Cumin seeds – 1 tsp
Greek yogurt – 1 cup
Coriander powder – 2 tsp
Raw turmeric root– 2 inch
Red chili powder – 1 tsp
Finely chopped coriander leaves – 1/4 cup
Himalayan pink salt to taste
Whole Spices – Bay leaf ( one), Green Cardamom ( Two), Few Cloves, One small stick Cinnamon
- Rinse bhindi or okra well. Cut off the tips from both ends. If you are using small or medium sized okra keep it whole Or if using large size make them half.
- Heat 1 tbsp of oil and fry all bhindi with little himalayan pink salt on medium heat till light brown and keep it aside.
- Heat the oil ( 2 tbsp) in a same saucepan and add cumin. Allow them to crackle.
- Add Whole Spices and saute for few seconds. Now add the onions and cook till translucent.
- Add ginger, garlic and cook on low flame for 5 minutes. Then add roughly chopped raw turmeric root with soaked cashews, red chilli powder, coriander powder and little water. Cook for 2 minutes on low heat.
- Increase the heat and add greek yogurt. Stir it quickly.
- Lower the heat and cook for 5 minutes. Remove bayleaf and let it cool down the mixture. Now blend prepared masala and make a smooth puree. Sieve blended puree.
- Heat a pan and add sieved onion yogurt puree. Cook this curry for 5 minutes on medium high heat with 1/2 cup of water and till curry starts thicken up.
- Now salt to taste and fried bhindi. Cook for another 5 minutes.
- Switch off the heat. Garnish with chopped coriander leaves and serve.