South indian vegetable curry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Oil |
| 1 | pinch | Mustard seeds |
| 1½ | teaspoon | Ginger, grated |
| 1 | large | Yellow onion, thinly sliced |
| 2 | eaches | Green chiles, seeded |
| 2½ | teaspoon | Coriander, ground |
| 2½ | teaspoon | Cumin, ground |
| ¼ | teaspoon | Turmeric |
| 1 | small | Potato, cubed |
| 2 | eaches | Carrots, cubed |
| 1 | each | Eggplant, cubed |
| ¼ | pounds | Green beans, chopped |
| 2 | eaches | Green bell peppers, chopped |
| 2 | teaspoons | Salt |
| 1 | pinch | Sugar |
| 1½ | cup | Coconut milk |
| 4 | tablespoons | Cilantro, chopped |
| ¼ | teaspoon | 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" * CROSSPOSTED Submitted By INTERCOOK On 10-18-95
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