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vegetable-curry-3 recipe

Date: Thu, 29 May 1997 16:35:08 -0400
From: Martha Anandakrishnan (mqa3@psu.edu)

Vegetable Curry

The following is a way of making curries which is quick, simple, adapts to
various vegetables, and is delicious.  This is a south Indian style and for
those of you who have had only brownish, oily glop at Indian restaurants,
this recipe should be a real treat!

1 tsp cumin seeds
1 tsp black mustard seeds
1 tsp whole fenugreek
2 tsp urad dal (avail. in Indian groceries--it's white in its split form,
which is what you want)
1 onion, chopped
1, 2, or more green chilies, depending on the heat you desire
1 tsp ground coriander seed
1 tsp turmeric
salt and ground black pepper to taste
3 red or yukon gold potatoes, cubed
other veggies of choice: spinach, cauliflower, okra, whatever
juice of a lime
crushed or minced garlic
crushed red chilies (if it's not hot enough)

spray or wipe a wok or cast iron pan with oil, add first three spices and
when mustard seees begin to pop, add onions and chilies, coriander and
turmeric, and salt and pepper, and saute for a couple of minutes.  Add
potatoes and a little water and cover.  Add other veggies as desired,
depending on how long they take to cook.  Add last three ingedients just
before serving.  I add garlic towards the end because it is supposed to be
more beneficial in a near-raw state, but you may want to add it earlier if
you prefer your garlic thoroughly cooked. If you can find curry leaves
(they're sometimes available in Asian groceries) add those towards the
beginning for an authentic taste.

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