Indian Vegetable Curry

CREDITS

Rec cred: ruhana ebrahim
Pic cred: @mama_taught_me_well

INGREDIENTS

250g Double (lima) beans250g Gadra (borlotti) beans (boiled till just tender)6 Carrots( peeled, cut in batons)½ cup frozen Peas2 medium Brinjal (aubergine, cut in quarters)1 Onion (sliced)2 Tomatoes (liquidized)¾ teaspoon Salt 1 teaspoon Chilli powder1 teaspoon Dhana Jeeru (Cumin) powderPinch Turmeric
Curd (optional)1 tablespoon oil250ml SourmilkPinch Methi (Fenugreek) seeds1 stem Curry leavesPinch Whole Jeeru (Cumin) seedsPinch Turmeric powder2 tablespoon Chana flour½ teaspoon Salt2 tablespoon dhania (coriander) chutney (ground dhania (coriander) & green chillies)1 teaspoon Dhana Jeeru (Cumin) powder

METHOD

Curd-
1. Heat oil, curry leaves, Jeeru (Cumin) and Methi (Fenugreek) seeds.
2. Mix all other ingredients and add to pot.
3. Whisk until starts to bubble, switch off heat.

Curry-
1. Braise onion in oil till golden.
2. Add spices to pot, braise till fragrant.
3. Add veggies with tomato and stir well.
4. Cook until veggies are tender, adding water as needed.

Note: You may eat veggie curry without curd. Alot of people like to add the curd to the curry, heating together and eating with roti. But you will have to cook the curd thicker than normal before adding to veggies

POSTED ON

24 Jan 2017

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