Indian Vegetable Curry
Indian
Main
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.
