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).  

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

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.


  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

  4. Another amazing delicious recipe I will enjoy.


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