South Indian Vegetable Curry

(5 votes)

1/4 cup oil
1 pinch mustard seeds
1-1/2 teaspoons ginger, grated
1 large yellow onion, thinly sliced
2 green chiles, seeded
2-1/2 teaspoons coriander, ground
2-1/2 teaspoons cumin, ground
1/4 teaspoon turmeric
1 small potato, cubed
2 carrots, cubed
1 eggplant, cubed
1/4 pound green beans, chopped
2 green bell peppers, chopped
2 teaspoons salt
1 pinch sugar
1-1/2 cups coconut milk
4 tablespoons cilantro, chopped
1/4 teaspoon paprika

Heat oil in a large skillet over medium heat. Fry mustard seeds until they pop. Add ginger, onion and chiles and fry for 2 minutes. Stirring constantly, add coriander, cumin and turmeric and cook gently for a few seconds longer. Add the vegetables and cook, stirring constantly, for 5 minutes. Add salt, sugar and coconut milk. Cover and cook gently for about 10 minutes, or until the vegetables are tender. Mix in the cilantro and sprinkle with the paprika before serving.


Comments:

I'm of south indian desent and gave this recipe a try. Even my mum and dad loved it.
Samantha , Australia

This recipe turned out really nicely. Thanks! Even my Keralite husband praised it.
Natasha, San Francisco, CA


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