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Indian Spiced Vegetable Salad

21st.Century.Chef's picture
Ingredients
  Okra/Sliced zucchini 10 Ounce (300 Gram)
  Tamarind/1 teaspoon lemon juice 1 Ounce (30 Gram)
  Water 1 Cup (16 tbs)
  Potato 1 Large
  Onion 1 Large
  Garlic 1 Clove (5 gm)
  Oil 3 Tablespoon
  Mustard seed 1⁄2 Tablespoon
  Cumin seed 1⁄2 Teaspoon
  Chili powder/1 small seeded chili 1⁄4 Teaspoon
  Curry powder 1 Tablespoon
  Bay leaves/Six curry leaves 2
  Salt 1 Teaspoon
  Cooked rice 2 Cup (32 tbs)
  Parsley/Coriander 1 Tablespoon (For Garnish)
  Yoghurt 1⁄4 Cup (4 tbs)
Directions

Scrape the okra and cut into 1 cm (1/2 inch) pieces or dice zucchini.
Mix the tamarind pulp or lemon juice with the water.
Peel and dice the potato, finely chop the onion, crush the garlic.
Heat oil in a large saucepan and saute the spices for a minute, then add the garlic and half the onion and continue stirring all the time.
When onion is clear, add remaining vegetables and saute another 5 minutes.
Strain the tamarind or lemon water on to the vegetables and simmer till potato is cooked.
Add extra salt if necessary.
Remove bay or curry leaves before serving.
Serve chilled on lettuce leaves and garnish with a spoonful of yoghurt and chopped parsley or coriander.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
5 Minutes

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