Vegetable curry (jung)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Ghee |
| ½ | teaspoon | Cumin seeds, crushed |
| ½ | teaspoon | Coriander seeds, crushed |
| 1 | tablespoon | Ginger root, minced |
| 1 | tablespoon | Garlic, minced |
| ½ | cup | Onion, diced |
| 1 | teaspoon | Turmeric |
| 1 | teaspoon | Garam masala |
| ½ | teaspoon | Chili powder |
| 1 | Dried red chili, minced | |
| 2 | Bay leaves | |
| 2 | cups | Mixed vegetables, chopped |
| 1 | cup | Potatoes, diced |
| 1 | cup | Tomatoes, diced |
| 1 | cup | Water |
| 1 | teaspoon | White vinegar |
| 1 | tablespoon | Tamari |
| 1 | teaspoon | 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"
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