Mixed Vegetable Curry
A variety of seasonal vegetables are cooked together in a gravy flavoured by a few ground spices, onions and tomatoes. Whole green chillies are added towards the end to enhance the flavour of the dish and also to retain their fresh green colour.
4-5 tbsp cooking oil
1 large onion finely chopped
1/2 inch cube of root ginger, peeled and finely sliced
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
4 small ripe tomatoes, skinned and chopped or a small can of tomatoes with the juice
225 g/8oz potatoes, peeled and diced
75g/3 oz french beans or dwarf beans sliced
100g 4 oz carrots scraped and sliced
75g/3oz garden peas, shelled weight
450 ml warm water
2-4 whole fresh green chillies
1 tsp garam masala
1 tsp salt or to taste
1 tbsp chopped coriander leaves.
Grind together the paprika, coriander, turmeric and
cumin masala to a paste.
Scrape, wash and cut the vegetables. Keep it ready. Chop the onions, slit the green chillies and slice the ginger.
In a kadai pour the required amount of oil and add the finely sliced ginger, green chillies and sliced onion and wait till the onions are translucent.
Then add the ground masala and fry well till the raw smell goes. Add the prepared vegetables and tomatoes and blend well.
Add the measured amount of water and salt and let the gravy and vegetables bubble well till the vegetables are tender.
Then add the garam masala. Cook till the gravy is thick. Remove into a serving dish. Garnish with chopped coriander leaves.