South Indian Vegetable Curry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Oil,
1 pinch: Mustard seeds,
1 1/2 tsp: Ginger, grated
1 large: Yellow onion, thinly sliced
2 each: Green chiles, seeded
2 1/2 tsp: Coriander, ground
2 1/2 tsp: Cumin, ground
1/4 tsp: Turmeric,
1 small: Potato, cubed
2 each: Carrots, cubed
1 each: Eggplant, cubed
1/4 lbs: Green beans, chopped
2 each: Green bell peppers, chopped
2 tsp: Salt,
1 pinch: Sugar,
1 1/2 cup: Coconut milk,
4 tbsp: Cilantro, chopped
1/4 tsp: Paprika,
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp