Friday, November 12, 2010

Indian Vegetable Curry


 
 A pot of always appreciated Indian Vegetable Curry. Always, I believe so. The easy way out as well? Easy? Exactly. No grinding or pounding of ingredients, and for curry paste, store bought curry powder. Furthermore, seemingly brinjals are a favourite for Indian vegetable curries on the whole? If you are asking me, its a big yes. Somehow brinjals jiving and simply in tandem in a spicy, sour and tangy vegetable curries like in this Indian Vegetable Curry (Pickled Vegetables & Vegetarian Mutton Varuval).  

Ingredients
15 small shallots
1 whole garlic
2 round brinjals (cut into pieces)
3 to 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
3 sprigs curry leaves
4 tbsp oil

Method
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 simmer to soften brinjals.
Add green chillies and cook for another 2-3 mins.
Remove from heat.


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4 comments:

  1. Very Nice menu, for sure ill try this cooking.Very healthy vegetarian food. Thanks for the recipes.

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

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  3. Just slurping for the green chillies in it...so tempting

    ReplyDelete
  4. Another amazing delicious recipe I will enjoy.

    ReplyDelete

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