Spicy Curry for Chapati

Vegetables in Spicy Curry for Chapati

Introduction

For vegetables in spicy gravy, the vegetables are stirred with ground paste and prepared powder, topped with the tempering and then served with chapatis.

Ingredients

  • Mixed vegetables :               3 Cup
  • Green peas :               1 Cup
  • Onion ( medium ) :               2 Nos.
  • Tomato ( large )                 :               2 Nos.
  • Red chilly ( dry ) :               2-3 Nos.
  • Bay leaf :               2-3 Nos.
  • Water :               3 Cup
  • Ghee :               2 Tbsp
  • Coriander leaves :               for garnish
  • Salt :               to taste

Grinding Ingredients

  • Onion :               1 Nos.
  • Green chilly :               5-6 Nos.
  • Ginger :               1 inch piece
  • Shredded coconut :               6 Tbsp
  • Turmeric powder :               ½ Tsp
  • Coriander leaves :               2 Cup

Powder Ingredients

  • Cumin seeds :               1 Tbsp
  • Poppy seeds :               1 Tbsp
  • Green cardamom :               2-3 Nos.
  • Cinnamon stick :               1 inch piece
  • Cloves :               5-6 Nos.

Preparation

  • Mixed vegetables can include carrots, potatoes and beans.
  • Peel the potatoes.
  • Shell the peas.
  • Chop the carrots, beans, tomatoes, peeled potatoes, medium onions and coriander leaves into small pieces.
  • Clean the diced ingredients with cold water and place aside.
  • Also drain the excess water from the washed vegetables.

Ground Paste

  • Peel the ginger.
  • Knife the onion, green chilly, coriander leaves and peeled ginger.
  • Combine the grinding ingredients which are chopped onion, green chilly pieces, pressed ginger, turmeric powder, coriander leaves and shredded coconut in a bowl.
  • Mix the bowl contents for few minutes for a uniform mixture.
  • Then transfer the bowl contents to a grinder.
  • Blend the mixture in the grinder with small quantity of water for a smooth paste.
  • Set aside the ground paste after it is prepared.

Ground Powder

  • Pan roast the poppy seeds, cumin seeds, green cardamoms, cloves and cinnamon stick on medium gas flame and stir the pan contents continuously for some minutes.
  • Let the pan contents release their aromas.
  • Then bring the pan to the counter and switch off the gas flame.
  • Allow the pan contents to cool.
  • Then grind the mixture in a blender and prepare ground powder.
  • Place aside the ground powder.

Method

  • Throw the shelled peas and chopped carrots, potatoes and beans in a pan.
  • Add water to the pan.
  • The water should be at the same level of the vegetables in the pan.
  • Boil the pan contents for couple of minutes.
  • Then lid the pan and steam the pan contents on medium heat for 10-15 minutes.
  • The vegetables should become tender.
  • Then drop the tomato pieces in the pan.
  • Also put salt in the pan.
  • Simmer the pan contents on low flame while tossing the pan contents frequently for 4-5 minutes.
  • Then splash 3 cups of water in the pan.
  • Bring the pan contents to boiling point.
  • Empty the prepared smooth paste in the pan and spoon with the pan contents.
  • Sprinkle the ground powder on the pan contents.
  • Cook the pan contents on low heat for 2-3 minutes and stir the pan contents at intervals.
  • Let the pan contents have the desired consistency then bring the pan on the counter.
  • Turn off the gas flame.
  • Take a serving bowl and splash the curry in the bowl from the pan.
  • Cover the serving bowl and place aside until the tempering is ready.
  • Now prepare the tempering.
  • For the tempering, take a small pan and decant the ghee in the pan.
  • Heat the ghee in the pan.
  • Sauté the bay leaves and red chillies in the pan for few minutes.
  • Fry the diced medium onions in the pan and allow then to be browned.
  • Thereafter, top the serving bowl contents with the tempering.
  • Lid the bowl and keep aside the bowl until serving.
  • The vegetables in spicy curry side dish can be garnished with the torn coriander leaves.
  • Serve with chapatis on the table.

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