MIXED VEGETABLE CURRY

vegetable cury 6

MIXED VEGETABLE CURRY

Ingredients:

1 cup of chopped mixed vegetables such as carrots, beans, peas etc

2 potatoes peeled and cut into medium size pieces

2 tomatoes made into puree

3 tablespoons ground coconut

½ teaspoon all spice powder or garam masala

1 teaspoon mild chillie powder

½ teaspoon turmeric powder

½ teaspoon cumin powder

Salt to taste

1 teaspoon coriander powder

2 tablespoons oil

2 onions chopped

2 tablespoon chopped coriander leaves

1 teaspoon ginger garlic paste

Vegetable curry 4Heat oil in a pan and sauté the onions for a little while.

Add the ginger garlic paste, tomato puree, chillie powder, turmeric, coriander powder, spice powder / garam masala powder, cumin powder and salt and stir fry for a few minutes till the oil separates from the mixture.

Add the ground coconut and stir fry for a few minutes

Add the mixed vegetables and potatoes and mix well.

Add 2 cups of water and simmer on low heat till the potatoes are cooked the gravy thickens. Garnish with chopped coriander leaves.

Serve with rice or Chapattis.

MIXED VEGETABLE CURRY

Vegetable curry 8

MIXED VEGETABLE CURRY

Ingredients:

1 cup of chopped mixed vegetables such as carrots, beans, peas etc

2 potatoes peeled and cut into medium size pieces

2 tomatoes made into puree

3 tablespoons ground coconut

½ teaspoon all spice powder or garam masala

1 teaspoon mild chillie powder

½ teaspoon turmeric powder

½ teaspoon cumin powder

Salt to taste

1 teaspoon coriander powder

2 tablespoons oil

2 onions chopped

2 tablespoon chopped coriander leaves

1 teaspoon ginger garlic paste

Heat oil in a pan and sauté the onions for a little while.Add the ginger garlic paste, tomato puree, chillie powder, turmeric, coriander powder, spice powder / garam masala powder, cumin powder and salt and stir fry for a few minutes till the oil separates from the mixture.Add the ground coconut and stir fry for a few minutesAdd the mixed vegetables and potatoes and mix well.Add 2 cups of water and simmer on low heat till the potatoes are cooked the gravy thickens. Garnish with chopped coriander leaves.Serve with rice or Chapattis.

CAPSICUM, BRINJAL AND POTATO CURRY

Capsicum, Brinjal and Potato Curry

CAPSICUM, BRINJAL AND POTATO CURRY

Serves 6

Time Required: 45 minutes

Ingredients

1/2 kg small Brinjals cut into halves,

3 potatoes peeled and chopped into quarters,

2 capsicums cut into quarters,

3 tablespoons coconut paste,
3 onions chopped,

2 tablespoons coriander leaves,

4 cloves,

6 or 8 whole pepper corns,

1 teaspoon cumin seeds,

½ teaspoon turmeric powder,

2 tablespoons chillie powder,

3 tablespoons tamarind juice,

3 tablespoons oil,

Salt to taste
Heat oil in a pan and fry the cloves, pepper corns and cumin seeds for a minute. Add the onions and sauté till golden brown. Add the brinjals, capsicums and potatoes and all the other ingredients and mix well. Add 2 cups of water and cook covered till the potatoes and brinjals are cooked. Simmer till the gravy thickens. Serve with rice or chapattis or rotis.

BUTTER BEANS / LIMA BEANS AND POTATO KORMA

Serves 6 Preparation time 45 minutes
Ingredients:
250 grams butter beans / lima beans,
2 onions chopped,
2 tomatoes chopped,
2 potatoes peeled and cut into quarters,
2 cloves,
3 cardamoms,
1 stick cinnamon,
1 teaspoon garlic paste,
1 teaspoon ginger paste,
2 tablespoon coconut paste,
1 teaspoon chillie powder,
½ teaspoon turmeric powder,
½ teaspoon coriander powder,
½ teaspoon spice powder / garam masala powder,
Salt to taste
3 tablespoons coriander leaves chopped
Boil the butter beans and potatoes till tender in sufficient water with a little salt. Drain and keep aside. Heat oil in a pan and sauté the onions, cloves, cardamom and cinnamon for a little while. Add the tomatoes, garlic paste, ginger paste, chillie powder, turmeric, garam masala / spice powder, coriander powder, coconut paste, a little of the chopped coriander leaves and salt and stir fry till the oil separates from the mixture. Add the boiled butter beans / lima beans and potatoes and 1 cup water and simmer on low heat till the gravy thickens. Garnish with chopped coriander leaves. Serve with rice or chapattis