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Mixed Vegetable Curry

Chef.Foodie's picture
Ingredients
  Kidney beans 100 Gram
  Cauliflower 115 Gram
  Potatoes 115 Gram
  Onion 30 Gram
  Carrots 30 Gram
  Peas 115 Gram
  Tomatoes 115 Gram
  Chili powder 5 Gram
  Coriander powder 10 Gram
  Turmeric 1 Pinch
  Garlic flakes 1 Teaspoon
  Ginger 5 Gram
  Green chilies 5 Gram
  Dry coconut 10 Gram
  Tamarind 10 Gram
  Dry mango powder To Taste
Directions

1. Wash and soak kidney beans. Boil in the same liquid till tender.
2. Prepare vegetables.
3. Slice onions and slit green chillies.
4. Grind together coriander powder, chilli powder, turrveric, garlic, ginger and dry coconut.
5. Heat oil. Fry spices.
6. Add prepared vegetables except tomatoes, sliced onion and green chillies. Fry for 5 minutes.
7. Add chopped tomatoes and sliced ingredients, salt and a little water if necessary and cook on a slow fire till vegetables are cooked. Add kidney beans and simmer.
8, Soak tamarind in a small quantity of water, strain and add to cooked vegetables. Or add dry mango powder.
9. Bring to boil, simmer for a few minutes and remove.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Method: 
Fried
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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