Cranberry Curry

 

 Cranberries are native American's staple crop which they harvested around September-October and incorporated in their various meals.

 

Many people consider cranberries to be a superfood due to their high nutrient and antioxidant content.

In fact, research has linked the nutrients in cranberries to a lower risk of urinary tract infection (UTI), the prevention of certain types of cancer, improved immune function, and decreased blood pressure.

 

This #Curry is my recipe which is fiery hot, sour and delish. My mom-in-law used to make this in India with Karonda, I substituted karonda with Cranberries. The difference is that you don't have to take out seeds from cranberries and also, because it is very soft, it does not take time to cook. Additionally, it is very tempting and vibrant.  

Ingredients:

1. Cranberries -200 gm.
2. Green chillies-10-15
3. Mustard seeds powder-1 tsp.
4. Coriander powder-1 tsp.
5. Onion-1
6. Garlic-5-6 cloves
7. Salt
8. Red Chilli powder-3 heaped tsp.
9. Turmeric powder-1/2 tsp.
10. Mustard oil-3 tbsp.
11. Water1 cup approx.

Procedure:

• Wash and cut cranberries in halves.
• Make onion-garlic paste.
•  Heat oil in a pot, when smoky, add fenugreek seeds.
• Let it turn brown, now add onion-garlic paste, all the powder masalas, salt and green chillies cut into halves.
• Cook till it separates oil, now add water for gravy.
• Also add Cranberries and cook till tender. it will approximately take 1-2 minutes. (Karonda is harder, so if you are making with karonda, add thatafter separately shallow frying it with green chillies.)
• Serve with dal and rice.