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Mixed Vegetable Indian Curry
From Dorothy McNett's recipes at www.dorothymcnett.com.
a variety of vegetables, such as eggplant, carrots, peas, green beans, potato, onion, etc.
Coarsely chop or cut the vegetables. In a wok or stir-fry pan, heat the ghee and add the vegetables. Cover and cook until vegetables are just tender, several minutes. In the meantime, in food processor or blender, process the coconut, chilies, poppy seeds, and salt, adding about 2/3 cup water to make a fine paste. When the vegetables are cooked, add the spice paste. Stir and cook 4-5 minutes, and then add the tomatoes, yogurt, garam masala. Simmer 1-2 minutes and serve, garnished with cilantro.
Recipe created 1997-05-03.