Navratri Special Recipe: Navratan kurma

This traditional dish, from the Moghul period gets its name Navratan (meaning nine gems), from the many vegetables, nuts, and seeds used in it.

Read this in Hindi.

This traditional dish from the Moghul period gets its name Navratan (meaning nine gems), from the many vegetables, nuts, and seeds used in it. Using soy yoghurt and cashews gives this dish a healthful, low-fat, cholesterol-free makeover. Serve it with hot chapati and rice.

Ingredients

• 1/4 cup (25 grams) raw cashew nuts, soaked in about 1/2 cup (125 milliliters) of water for about half an hour
• 3 cups (500-750 grams) chopped mixed vegetables (for example: carrots, potatoes, cauliflower, green beans)
• 1 medium onion, chopped coarsely (optional)
• 2 garlic cloves (optional)
• 1-inch (2.5 centimeters) piece peeled ginger
• 1 or more green chilies, seeded (optional)
• 1 teaspoon (2.5 grams) poppy seeds (optional)
• 1/2 teaspoon (1 gram) turmeric
• 1 tablespoon (7.5 grams) garam masala
• 2 cardamom pods
• 2 medium tomatoes, chopped
• 1/2 cup (125 grams) plain soy yogurt (if not available, substitute 1/2 cup blended tofu with 1 tablespoon (15 ml) of lemon juice)
• Salt, to taste (optional)
• 1/4 cup (38 grams) raisins
• 3 tablespoons (3 grams) finely chopped fresh cilantro, for garnish

Method

Take cashews soaked in water, drain, and set soaking water aside. Place cashews in a blender and grind them into a fairly smooth paste. Add a little water, if needed, to make cashews into a paste.

Steam mixed vegetables until tender. Place onion, garlic, ginger, chilies, and poppy seeds (if using) in a food processor to create a coarse paste or mince them. Add paste to nonstick, heavy steel, or cast iron pan and saut until the mixture becomes fragrant or until it just begins to brown a bit.

Add the turmeric, garam masala, and cardamom and stir. Then add tomatoes and cook, stirring, until tomatoes break down, approximately 3 minutes.

Add soy yogurt and stir, letting the paste cook for another 2 to 3 minutes. Add salt, if using.Add cooked vegetables, raisins, and cashew paste, mixing well.

When the gravy comes to a boil, turn down the heat and simmer on a low flame for another 5 minutes for the flavors to incorporate. Garnish with cilantro.

This dish makes 6 1-cup servings

Per serving (1/6 of recipe):

• 113 calories
• 3.5 g protein
• 19.5 g carbohydrate
• 7.7 g sugar
• 3.2 g total fat
• 24.3% calories from fat
• 2.7 g fiber
• 23 mg sodium

Source: Nandita Shah/The Physicians Committee for Responsible Medicine

Image for representation only

Image source: Getty Images

You may also read:

• Navratri special: Faraali Idli Sambhar
• Navratri special: Upvaas Thalipeeth (faraal recipe)
• Navratri special: How to eat healthy during these 9 days

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