Friday, November 12, 2010

Indian Vegetable Curry

Always it must be curries for my Indian half-half, otherwise I beg to differ on the outcome. Mmm!! typical Indian man who love to banjir/flood rice with curry for a satisfying meal, faithfully between the various types I have made and share previously (masala mutton curry, mutton dalca, mutton kurma, chicken curry, asam fish curry or fish curry with radish), here we go with this vegetarian curry -  no pounding or grinding and with ready made curry powder, brinjals, green chillies, shallots and garlic.

15 small shallots
1 whole garlic
2 round brinjals (cut into pieces)
3 green chillies (cut into two)
2 tbsp curry powder (mix with some water for a thick paste)
A small ball of tamarind/assam - mix with to extract juice
1 tsp fenugreek seeds
3sprigs curry leaves
4 tbsp oil

When oil is heated, fry fenugreek seeds, shallots and garlic for 2-3 mins.
Note: keep the flame low as not to burn the fenugreek seeds.
Add curry paste and cook until oil splits.
Add curry leaves and stir.
Pour about 1/2 litre of water. Add brinjals, tamarind juice and salt.
Stir and let it simmer to soften brinjals.
Add green chillies and cook for another 2-3 mins.
Remove from heat.
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  1. Very Nice menu, for sure ill try this cooking.Very healthy vegetarian food. Thanks for the recipes.

  2. thank you for your comment, do try and give us your feedback.

  3. Just slurping for the green chillies in tempting


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