South Indian Vegetable Curry

Ingredients

1/4 cup oil 1 pinch mustard seeds 1 1/2 tsp ginger, grated 1 large yellow onion, thinly sliced 2 each green chiles, seeded 2 1/2 tsp coriander, ground 2 1/2 tsp cumin, ground 1/4 tsp turmeric 1 small potato, cubed 2 each carrots, cubed 1 each eggplant, cubed 1/4 lb green beans, chopped 2 each green bell peppers, chopped 2 tsp salt 1 pinch sugar 1 1/2 cup coconut milk 4 tbsp cilantro, chopped 1/4 tsp paprika

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

Pranati Sen Gupta, "The Art of indian Cuisine"

 

 
Servings: 4

 

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