Indian Veg Curry Recipe

Ingredients

  • Take 1/2 medium-sized  Brinjal (Bengan)  cut  it into 2cm x 1cm / ¾in x 1/2 in sticks
  • 2 small Carrots, peel it and cut into 2cm x 1cm / ¾in x 1/2 in sticks
  • 1 cup peas
  • 1 cup cuted 2.5cm/1in pieces French beans
  • 1 medium-sized potato, peel it and cut into 2cm x 1cm / ¾in x 1/2 in sticks
  • 1/2 cup freshly grated coconut
  • 4 fresh hot green chillies
  • 2 Table Spoon white poppy seeds (Khas-Khas)
  • 1 1/4 Tea Spoon salt
  • 3 medium-sized tomatoes, roughly chopped
  • 1 Table Spoon natural plain yogurt (Dahi)
  • 1 Tea Spoon garam masala
  • 2 Table Spoon chopped, fresh green coriander (Dhania)

Preparation Method

  1. Place the Brinjal (Bengan), carrots, peas, French beans and potato in a medium-sized saucepan. Add 1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegetables are just tender.
  2. Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml water and grind to a fine paste. Set aside.
  3. When the vegetables are cooked, add the spice paste and another 150ml  water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes.
  4. Turn into a serving dish and garnish the vegetable curry with the fresh coriander.