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| RECIPE : Mixed Vegetables Curry |
| CUISINE :
Indian |
| SERVING MEMBERS : 5 |
| RECIPE TYPE :Main Dish
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2 unit Onions |
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4 tablespoon Oil |
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1 cups Grated coconut |
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6 unit Dried red chillies |
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2 teaspoon Coriander seeds |
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4 unit Cloves |
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10 unit Peppercorns |
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2 inch Cinnamon stick |
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1 teaspoon Mustard seeds |
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1 teaspoon Cumin seeds |
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1 teaspoon Asafoetida |
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1 teaspoon Turmeric powder |
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1 unit BAy leaf |
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1 unit Blade of mace |
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450 grams Diced mixed vegetables (yam, carrots, potato, sweet potato, beans, peas) |
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Salt |
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1 teaspoon Lime juice, to taste |
* Chop 1 onion finely and slice the other.
* Put 1 tablespoon of the oil into a non stick frying pan, add the grated coconut and saute for 5 minutes. Remove and set aside to cool.
* Put the red chillies and corianmder seeds into the same pan. After 3 minutes add the cloves, peppercorns, and cinnamon and stir for 2 to 3 minutes. Add to the coconut in the bowl.
* In a blender, puree the coconut, roasted spices and sliced onion, adding 1/2 cup water.
* Heat the remaining oil in a cooking pot, add the mustard seeds, cumin seeds, asafoetida and turmeric powder. After a minute add the cinnamon leaf and chopped onion and fry for 15 minutes or until the onion is browned. Add the spice mix and mace and fry for 5 to 7 minutes. Pour in 3 cups water, add salt to taste, and mix well.
* Now add the vegetables in order of their cooking time. Strart with yam, followed after 10 minutes by carrots and 5 minutes later by the potato and sweet potato, followed after 5 minutes by beans. Finally add the peas.
* Cook, uncovered, over a low heat until the vegetables are tender. Then add the lime juice. |
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