Indian Spiced Vegetable Salad Recipe
Ingredients
| Zucchini | 300 Gram, sliced | |
| Tamarind juice | 30 Gram | |
| Water | ||
| Potato | 1 Large | |
| Onion | 1 Large | |
| Garlic | 1 Clove (5gm) | |
| Oil | 3 Tablespoon | |
| Mustard seed | 1/2 Tablespoon | |
| Cumin seed | 1/2 Teaspoon | |
| Chilli powder | 1/4 Teaspoon | |
| Curry powder | 1 Tablespoon | |
| 2 bay leaves (or six curry leaves) | ||
| Salt | 1 Teaspoon | |
| Cooked rice | 2 Cup (16 tbs) | |
| Parsley or coriander as garnish | ||
| Yoghurt | ||
Directions
Scrape the okra and cut into 1 cm (1/2 inch) pieces or dice zucchini.
Mix the tamarind pulp or lemon juice with the water.
Peel and dice the potato, finely chop the onion, crush the garlic.
Heat oil in a large saucepan and saute the spices for a minute, then add the garlic and half the onion and continue stirring all the time.
When onion is clear, add remaining vegetables and saute another 5 minutes.
Strain the tamarind or lemon water on to the vegetables and simmer till potato is cooked.
Add extra salt if necessary.
Remove bay or curry leaves before serving.
Serve chilled on lettuce leaves and garnish with a spoonful of yoghurt and chopped parsley or coriander.
Mix the tamarind pulp or lemon juice with the water.
Peel and dice the potato, finely chop the onion, crush the garlic.
Heat oil in a large saucepan and saute the spices for a minute, then add the garlic and half the onion and continue stirring all the time.
When onion is clear, add remaining vegetables and saute another 5 minutes.
Strain the tamarind or lemon water on to the vegetables and simmer till potato is cooked.
Add extra salt if necessary.
Remove bay or curry leaves before serving.
Serve chilled on lettuce leaves and garnish with a spoonful of yoghurt and chopped parsley or coriander.
Chef
