Indian Vegetable Curry

Indian

Indian, vegetarian, vegetables, curry

Ingredients Quantity Unit of Measure
Brinjal (Egg Plant)
Carrot
Coconut Dry (Brown With Water)
Cooking Salt
Coriander Leaf
French Bean
Garam Masala Powder
Green Chili
Green Peas Shelled (Frozen)
Plain Yoghurt (Curd)
Poppy Seed (KhusKhus)
Potato
Tomato Half Ripe
0.100
0.100
0.250
0.010
30.000
0.100
2.000
2.000
0.100
0.015
30.000
0.100
0.200
Kilogram
Kilogram
Nos
Kilogram
Grams
Kilogram
Grams
Grams
Kilogram
Litre
Grams
Kilogram
Kilogram

1.Place the eggplant, carrots,peas, french beans and potato in a medium-sized saucepan. Add 250 ml cup water. Bring to the boil. Cover, turn the heat to mdeium and cook for 4 minutes or until the vegetables are just tender.
2. Meanwhile put the coconut, Chilies, poppy seeds and salt in the container of an electric blender. Add 150ml water and grind to a fine paste. Set aside.
3. When the vegetables are cooked, add the spice paste and another 150 ml water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yoghurt and garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander.

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