Spicy Vegetarian Curry Recipe
Ingredients
| 4 large potatoes, peeled and coarsely chopped | ||
| Salt | To Taste | |
| Turmeric | 1/4 Teaspoon | |
| 3 medium-size tomatoes, blanched, skinned, and mashed | ||
| 1/2 cup thick tamarind water | ||
| Dark brown sugar | 2 Tablespoon | |
| Vegetable oil | 3 Tablespoon (For the masala) | |
| 1 medium-size onion, peeled and finely chopped | ||
| Root ginger | 1 Inch (For the masala) | |
| 1-2 garlic cloves, peeled and pressed or finely chopped | ||
| Chili powder | 2 Teaspoon (For the masala) | |
| Shredded coconut | 2 Tablespoon (For the masala) | |
| Cumin seeds | 1 Teaspoon (For the masala) | |
| Sesame seeds | 1 Tablespoon (For the masala) | |
| Poppy seeds | 1 Tablespoon (For the masala) | |
Directions
First make the masala.
Heat the oil in a saucepan over medium-low heat.
When hot, add the onion and cook, stirring occasionally until it softens.
Add the rest of the masala ingredients to the pan and cook, stirring occasionally, for 3-4 minutes, until the mixture becomes reddish.
Add the potatoes and cook over medium heat, stirring frequently, for 3-4 minutes.
Add 3 3/4 cups hot water, salt, and the turmeric to the pan and simmer until the potatoes are just cooked.
Add the tomatoes, tamarind water, and sugar.
Boil until the sugar dissolves.
Serve with plain boiled rice.
Heat the oil in a saucepan over medium-low heat.
When hot, add the onion and cook, stirring occasionally until it softens.
Add the rest of the masala ingredients to the pan and cook, stirring occasionally, for 3-4 minutes, until the mixture becomes reddish.
Add the potatoes and cook over medium heat, stirring frequently, for 3-4 minutes.
Add 3 3/4 cups hot water, salt, and the turmeric to the pan and simmer until the potatoes are just cooked.
Add the tomatoes, tamarind water, and sugar.
Boil until the sugar dissolves.
Serve with plain boiled rice.
Chef
