Serm Curry

Elaine shows us how to prepare & cook serm curry. Another great option for people looking to vary the menu while fasting or on meat-free days. Enjoy. Ingredients 1kg serm ½ chopped, onion 1 grated, tomato 1½ tablespoon, masala 1 teaspoon, turmeric Salt as required Oil Dhania/coriander/cilantro (garnish) Preparation: 1) Wash the serm. 2) For the younger pods, snap the end off and you'll notice that a thin strip running down the edge will still be connected to it, pull it slowly and the entire length will come off. 3) Follow step one for the other end of the pod. 4) Spit the pod open and then break each piece in half. 5) For the mature pods, remove the seeds from the pod. The seeds can be cooked but the pods should be thrown away as they don't cook well. Method: 1) Heat the oil and then add the onions. 2) Allow the onion to brown for a minute then add the spices, serm & tomato. 3) Allow it to braise and lower the heat after a minute or two, add a ¼ cup of water and allow it to cook for 10 minutes, stirring periodically. 4) Allow it to cook for a further 10 minutes, if it's sticking to the pot add another ¼ cup of water.