Category: Curries
Rating: 3.39
Servings: 4


Ingredients


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


=- Rate this Recipe -=


Very good

Good

Average

Poor

Very Poor


Related recipes:
North Almond Pistachio Saffron Curry Sauce
Sambhar Powder (Indian Curry)
Carrot Poduthuval (Dry Carrot Curry)
Karivepaku Podi (Spiced Curry Leaf Powder)
Spicy Peanut Curry


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

Add your comment:

Name:
What is 17 minus four?
Your Comment (no html):