South Indian Vegetable Curry 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 lb 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
South Indian Vegetable Curry 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 garam masala Cuisine"
Serves: 4
A South Indian Vegetable Curry Recipe from the Recipes To Go Collection
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