Vegetable Curry (jung) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Ghee,
1/2 tsp: Cumin seeds, crushed
1/2 tsp: Coriander seeds, crushed
1 tbsp: Ginger root, minced
1 tbsp: Garlic, minced
1/2 cup: Onion, diced
1 tsp: Turmeric,
1 tsp: Garam masala,
1/2 tsp: Chili powder,
1: Dried red chili, minced
2: Bay leaves,
2 cup: Mixed vegetables, chopped
1 cup: Potatoes, diced
1 cup: Tomatoes, diced
1 cup: Water,
1 tsp: White vinegar,
1 tbsp: Tamari,
1 tsp: Pepper,
Directions:
Heat ghee in a large pot. Add cumin, coriander, ginger, garlic &
onion & stir-fry for 1 minute. Add turmeric, garam masala, chili
powder, minced red chili & bay leaves. Mix well & stir-fry for
another minute. Add vegetables, potatoes & tomatoes. Mix well & cook
for another 5 minutes. Add water & bring to a boil. Add remaining
ingredients. Serve hot over boiled rice.
Adapted from Betty Jung, "The Kopan Cookbook"
Source from luhu.jp
onion & stir-fry for 1 minute. Add turmeric, garam masala, chili
powder, minced red chili & bay leaves. Mix well & stir-fry for
another minute. Add vegetables, potatoes & tomatoes. Mix well & cook
for another 5 minutes. Add water & bring to a boil. Add remaining
ingredients. Serve hot over boiled rice.
Adapted from Betty Jung, "The Kopan Cookbook"
Source from luhu.jp