A simple vegetable curry


Mixed vegetable curry


Clean and cut vegetables into small bite sized cubes and measure

Carrot - 1 cup

Potatoes - 1 cup

Beetroot - 1 cup

Cauliflower - 1 cup

Green peas or Garbanzo beans cooked - 1 cup

Tomato chopped - ¼ cup

Finely chopped onion -1 cup

Ginger minced - 2 tbsp

garlic minced - 3 tbsp

Green chillies minced - 1 ½ tbsp

Curry leaves - 10 nos

Oil - 2 tbsp.

Rice powder - 2 tbsp

Cumin - ¼ tsp

Clove powder - ¼ tsp

Cinnamon powder - ¼ tsp

Turmeric - ½ tsp

Crushed black pepper - ½ tsp

Salt - to taste

Heat oil in a pan, add cumin, ginger, garlic, onion, curry leaves and green chillies and some salt. Saute until the onion pieces are tender. Add all the spice powders and stir well. Add the vegetables and saute for about 5 minutes or till the pieces begin to brown. Now sprinkle the rice powder and saute for one more minute. Add 2 cups of water and the chopped tomatoes and cook covered for about 5 minutes at high heat, till the vegetables are tender but not mushy. Turn off the heat, add the cooked peas/beans. Sprinkle with black pepper, keep covered for a couple of minutes before serving with any Indian style flatbread.



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