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Vegetable Curry

Miss.India's picture
Ingredients
  Sliced vegetables 500 Gram (Carrots, French Beans, Peas, Cauliflower)
  Coconut 1⁄2 , grated
  Coriander leaves 1 Cup (16 tbs)
  Mint 1 Cup (16 tbs)
  Green chilies 3 , chopped
  Ginger 1⁄2 Inch
  Garlic flakes 2
  Ground cumin seeds 1 Teaspoon
  Coriander powder 1 Tablespoon
  Turmeric powder 1⁄2 Teaspoon
  Tamarind 1 Tablespoon (Lime Size Ball)
  Onion 1 Large, minced
  Tomatoes 100 Gram, sliced
  Chili powder 1 Teaspoon (Or To Taste)
  Salt To Taste
Directions

Grind coconut, ginger, garlic, chillies and green leaves to a paste.
Cover tamrind with hot water for 15 minutes and then strain out the juice.
Heat 4 tblsps oil and fry the onions till soft.
Add the vegetables and fry for 2 minutes.
Put in tomatoes and coconut paste.
Cook till the tomatoes and Vegetables are almost cooked.
Add tamrind and 1/2 cup water.
When the vegetables are tender and gravy thick remove from fire and serve with boiled rice.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Indian
Course: 
Main Dish
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
4

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