Monday, December 13, 2010

Spicy Indian Vegetable curry

Things You'll Need:
  •  IMustard seeds,
  •  Onion (Finely chopped),
  • Ginger and Garlic (Chopped),
  • Tomato (Chopped),
  •  Yogurt,
  •  Coconut milk
  •  Oil.
  • Any vegetable Potato / Mushroom / Capsicum /

Make the curry
Pour 3 tablespoons of oil in a pan and heat and add mustard seeds, curry leaves to it. Add the chopped garlic and ginger and fry it. You can add the cloves, cinnamom and cardamom (one or two each) if you have. Add the chopped onion and fry until it turns golden brown (10 min). Now, add the tomato and fry till the oil separates out of the mixture (10 min). Add your favorite vegetable or meat here to make your favorite curry. The quantity of curry depends on the number of onions and tomatoes. So, choose the number based on the need.

Then, add Turmeric powder, Chilli powder, Coriander powder (You will find these in Indian stores) and salt. Add the Chilli powder in small quantities and you can add more if required. Now add either 2 spoons of Coconut milk or Yogurt (even both). Add 1/2 cup of water and stir. Close the lid for few minutes and let it boil in simmer heat for 15 minutes. Check once in 5 minutes and stir. The water will evaporate as the vegetables cook. Some vegetables like Potato may need a hard boil - so, I microwave it for 10 minutes before I add it to the curry.

In 15 minutes, you should see a thick gravy in the pan. If not, do not blame me. Even I didn't get it right for the first few attempts. Garnish it with chopped coriander leaves. That's all.
You can have this veg curry with steamed rice or chapatti / bread

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