ABLES
6.5 Vegetable Curry
Recipe from Sriram, 1985
Quantity
Ingredient
1 cup
Vegetables
- teaspoon
Coriander powder
1
1
4
2
- teaspoon
Chili powder
1
1
8
4
- teaspoon
Garlic powder
1
1
8
4
1 teaspoon
Salt
1
large Onion
- teaspoon
Mustard seeds
1
1
4
2
teaspoon
Urad Dal
1
8
- cup
Tomatoes-crushed
1
1
4
2
Method
1. Mix the garlic, coriander and the chili powder along with salt and place
it aside.
2. Pour about 2 tablespoons of oil in a pan and heat.
3. Add mustard seeds and urad dal. The mustard seeds will split and
the oil may spill. Be careful when you are doing this. Wait until the
mustard seeds stop making any noise.
4. Add onions and fry until the onions turn brown.
5. Add the vegetables, the mixture of step 1 and the crushed tomatoes.
6. Fry for about 5 minutes, if you are using canned vegetables. Otherwise
cover the pan and let the vegetables cook. (This might take about 1015 min.)
6.6 Green Pepper Curry
This recipe from Sriram
31
6.7.
DR
Y
POT
A
TOES
(SOOKHA
ALOO)
Quantity
Ingredient
2 large ones
Green Pepper
teaspoon
Chili powder
1
4
teaspoon
Turmeric powder
1
8
teaspoon
Dhania powder
1
2
1 tablespoon
Coconut akes
1 teaspoon
Khus Khus (poppy seeds)
1 small bunch
Fresh Coriander leaves
2 small
Tomatoes
2
Onions
2 tablespoons
Oil
1 small piece
Vadiuma
1 teaspoon
Salt
1
4
a
Vadium is a combination of various spices.
Method
1. Cut the green peppers, onion and tomatoes lengthwise.
2. Grind chili-powder, turmeric, dhania powder, coconut and poppy seeds.
3. Heat oil and add vadium.
4. When vadium turns brown, add onions and fry for 4 minutes.
5. Add tomatoes and fry for 2 minutes.
6. Add green pepper and Masala.
7. Add coriander leaves.
8. Cook on low heat (should take around 15 minutes).
6.7 Dry Potatoes (Sookha Aloo)
4-6 Servings
Quantity
Ingredient
4 medium size
Potatoes
2 t
Cumin seeds
32