VEGETABLE CURRY Recipe
Summary
Ingredients
3 small brinjals
3 carrots
3 onions
1 tblspn, curry powder
2 cloves garlic
1 dssrtspn. brown sugar
1 dssrtspn. lemon juice
3 cooking apples
3 tomatoes
1 pint yoghurt
thumb green ginger
1 stick cinnamon
2 cloves
3 tblspn, oil
Directions
Heat oil in heavy pan and gently fry the sliced onions, adding the peeled sliced ginger and the curry powder just before they are soft.
Keep stirring to prevent burning.
Peel and dice the apples and brinjals and stir into the onions, coating well with the oil.
Cook for 3 minutes, then stir in the peeled chopped tomatoes and cook further 3 minutes.
Stir in the yoghurt, salt, lemon juice, cinnamon and cloves, cover and simmer gently for 1 hour.
Serve with rice, lentils and the usual sambals
Keep stirring to prevent burning.
Peel and dice the apples and brinjals and stir into the onions, coating well with the oil.
Cook for 3 minutes, then stir in the peeled chopped tomatoes and cook further 3 minutes.
Stir in the yoghurt, salt, lemon juice, cinnamon and cloves, cover and simmer gently for 1 hour.
Serve with rice, lentils and the usual sambals
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