Category: Curries
Rating: 3.39
Servings: 4


1/4 cup oil
1 pinch mustard seeds
1 1/2 teaspoon ginger, grated
1 large yellow onion, thinly sliced
2 green chiles, seeded
2 1/2 teaspoon coriander, ground
2 1/2 teaspoon cumin, ground
1/4 teaspoon turmeric
1 small potato, cubed
2 carrots, cubed
1 eggplant, cubed
1/4 lb green beans, chopped
2 green bell peppers, chopped
2 teaspoon salt
1 pinch sugar
1 1/2 cup coconut milk
4 tablespoon cilantro, chopped
1/4 teaspoon paprika

Directions: How to Cook South Indian Vegetable Curry

Heat oil in a large skillet over medium heat. Fry mustard seeds until they pop. Add ginger, onion & chiles & fry for 2 minutes. Stirring constantly, add coriander, cumin & turmeric & cook gently for a few seconds longer. Add the vegetables & cook, stirring constantly, for 5 minutes. Add salt, sugar & coconut milk. Cover & cook gently for about 10 minutes, or until the vegetables are tender. Mix in the cilantro & sprinkle with the paprika before serving. Garnish with toasted coconut.

Pranati Sen Gupta, "The Art of indian Cuisine" Posted to MM-Recipes Digest V3 #266

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Recent comments and reviews for this recipe:

nangu writes:

Just made this curry... followed the recipe to a T and i must say i find it rather bland tasting... :(

I cook south asian food quite a bit and have been to India many times, but this does not resemble any of the wonderous flavours i have sampled from the sub-continent.

Rather dissapointed.

Posted on 30 Oct 2010, 16:39 ET

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