Vegetable Curry Recipe
Summary
Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings4
Ingredients
| 500 grams mixed sliced vegetables like carrots, french beans, peas, cauliflower | ||
| Coconut | 1/2 , grated | |
| 1 cup each mint and coriander leaves | ||
| Green chillies | 3 , chopped | |
| Ginger | 1/2 Inch | |
| Garlic | 10 Gram | |
| 1 tsp. ground cumin seeds | ||
| Coriander powder | 1 Tablespoon | |
| Turmeric powder | 1/2 Teaspoon | |
| Lime-size ball of tamrind | ||
| Onion | 1 Large, minced | |
| Tomatoes | 100 Gram, sliced | |
| Salt and chilli powder to taste | ||
| Salt | To Taste | |
Directions
Grind coconut, ginger, garlic, chillies and green leaves to a paste.
Cover tamrind with hot water for 15 minutes and then strain out the juice.
Heat 4 tblsps oil and fry the onions till soft.
Add the vegetables and fry for 2 minutes.
Put in tomatoes and coconut paste.
Cook till the tomatoes and Vegetables are almost cooked.
Add tamrind and 1/2 cup water.
When the vegetables are tender and gravy thick remove from fire and serve with boiled rice.
Cover tamrind with hot water for 15 minutes and then strain out the juice.
Heat 4 tblsps oil and fry the onions till soft.
Add the vegetables and fry for 2 minutes.
Put in tomatoes and coconut paste.
Cook till the tomatoes and Vegetables are almost cooked.
Add tamrind and 1/2 cup water.
When the vegetables are tender and gravy thick remove from fire and serve with boiled rice.
Chef
