Indian Vegetable Curry Recipes
vegetable Curry Recipes, cook indian vegetables, how to season vegetables,
indian spiced vegetables, vegetable spices
has by far more vegetable dishes than any other cuisine in the world. I could cook a
different vegetable dish each day of the year. However below are some of my favorite
vegetable curry recipes. Curry (from Tamil Kari) is the description for a spiced stew like
Indian dishes. Generally vegetarian food dominate the Indian menu and its range depends on
the season and climate. The spicing varies from region to region. Try local veggies from
the Farmers market and spice them up with fresh spices and herbs from our store.
Aviyal Recipe - Mixed
Vegetables with Coconut (Kerala) - Coconut and Yogurt Recipes - India has excellent Vegetable currires. Vegetables are transformed
into delightful dishes.
Recipes serve about 6
This is one of the most popular ways of serving vegetables in South India.
About 6 cups mixed vegetables cut into julienne strips-
carrots, french beans, zucchini, pumpkin, capsicum, eggplant, choko, cucumber, etc.
1/2 cup fresh green peas
1/2 cup freshly grated coconut or 3 tablespoons desiccated coconut
1 cup water
1 teaspoon cummin seeds
1 teaspoon chopped garlic
2 fresh green chillies, seeded
1/2 cup thick coconut milk
Salt to taste
6 curry leaves
In a saucepan bring to the boil enough lightly salted water to cover
one kind of vegetable. Boil each vegetable separately, just long enough to make it tender
but not soft and mushy. Take out vegetables on slotted spoon and put them in a bowl. Use
the same water for all the vegetables, adding a little water at a time as it boils away,
but keeping the quantity small. Save the cooking liquid.
In a blender put the coconut, water, cummin seeds, garlic and chillies. Blend on high
speed until the coconut is very finely ground. Put this into the saucepan with the
vegetable stock, add the coconut milk, salt and curry leaves and bring to the boil. Add
the vegetables, simmer uncovered for 5 minutes. Serve hot with rice.
Kari Recipe - Potato Garlic Curry
12 oz small potaoes
5 oz whole garlic cloves peeled
8-10 small onions, preferably red onions peeled
8 large fresh mild chillies with seeds removed
2 tablespoons vegetable oil
1 teaspoon fenugreek seeds
1 teaspoon chilli powder
1/2 teaspoon ground turmeric
1.5 cups coconut milk
salt to taste
2 teaspoons tamarind pulp or 1/2 teaspoon instant tamarind
'/4 cup hot water
Heat oil in a heavy saucepan and fry the garlic, onions and chillies over gentle heat, not
letting them brown too much. Remove from pan. Add fenugreek seeds to the oil in pan and
stir over low heat just until they are golden. Add the chilli powder and turmeric and
potato, fry for a few seconds, then add the coconut milk, salt and stir while bringing
slowly to simmering point. Return the garlic, onions and chillies and allow to simmer,
uncovered, until garlic cloves and potato are soft, about 30 minutes depending on size.
Meanwhile dissolve tamarind in hot water, strain into curry for last 10 minutes of
cooking. Serve with hot white rice.
Undhiu or Oondhiyu Recipe
- Mixed Winter Vegetables with Coconut and cilantro (Gujarat)
This is one of the most popular ways of serving vegetables in Western India
in the State of Gujarat. Its a delicious blend of Indian beans (papri), potatoes,
sweet potatoes, yam, eggplant, plantains and spices
Katargam ni Papdi
3/4 kg popcha
1/2 kg lilva dana or lima beans
1 cup cut chinese eggplant
(the small round plump type)
1 lb. or 1/2 kg small potatoes peeled
1 lb. or 1/2 kg ratalu or purple yam
1 cup kg sweet potato
4 Rajagri bananas
1 cup oil
Mustard seeds, hing, a pinch of soda bicarb
2 tsp dhaniya jeera
1 tsp ajwain
For the masala or seasoning blend:
3 cups chopped coriander
3 coconuts grated
4 tsp green chilli crushed
2" piece of crushed ginger
1/4 cup green garlic
4 tsp dhania jeera
2 tsp sugar
1/4 tsp hing
1/2 tsp turmeric
1/2 tsp salt
For the methi na muthiya:
1/3 cup wheat flour
2 tsp besan
1 cup methi leaves washed and chopped
1 tsp ginger and green chili crushed
A pinch of hing, salt and turmeric
1 tsp oil to mix
A pinch of soda bicarb
Slice the baingans and potatoes into cross segments without separating them at the base.
Set aside half the masala, and fill the rest of the masala inside the segments. Set aside
in a thali. In a broad based vessel, put oil to heat. Add mustard seeds. When it crackles,
toss in the washed papdi pods and lilva.
The wet papdi ensures that it cooks without drying up. Add a pinch of soda bicarb, salt,
dhaniya jeera, ajwain, ginger green chillies, half the green garlic and half the
Mix the papdi. When it simmers, arrange the baingan ravaiya all around the papdi. Then
place ratalu, potatoes and finally sweet potato sections. Then add the balance masala and
cover with a thali of water. Add the methi na muthiya.
Do not stir with a spoon as it breaks the sections. It is better to toss the vegetable to
ensure even cooking. Cook on a slow fire. When more or less done, add the banana cut into
pieces. Cook again for 15 minutes. Add a tablespoon of dhaniya jeera before switching off
the gas. To make the methi na muthiya
To the wheat flour, add the chopped methi, gram flour, and all the masalas and oil and mix
with only enough water to make a light 1 1/2" kofta or muthiya with your fist. Place
one by one in the vessel to cook fifteen minutes on top of the rest of the vegetables.
Some prefer to fry the muthiya.
Okra Curry from Orissa - Serves
1/2 lb. Okra washed and patted dried and quartered lengthwise
2 tbsps Oil
1 tsp Paanch phoron
10 Curry leaves
1 medium sized Onion (finely chopped)
3 medium sized Tomatoes (chopped)
3 cups Buttermilk
2 tsp Gram flour (besan)
2 tbsps Mustard paste
1 tsp Ginger-garlic paste
Salt to taste
1/4 tsp Turmeric powder
Heat two tablespoons of oil in a pan and sauté the okra till they soften slightly. Set
aside. Heat two tablespoons of oil in another pan, add paanch phoron and curry leaves.
When the seeds crackle, add onion and fry till translucent. Add tomatoes and sauté till
the oil begins to separate.Mix buttermilk with gram flour, mustard paste and ginger-garlic
paste and whisk well. Add this to the masala in the pan and cook. Once it comes to a boil,
add salt and turmeric powder. Cook for two to three minutes. Add sautéed okra and mix
well. Cook till it comes to a boil. Serve hot with rice.
Gujarati Kadhi - (Gram Flour
2 tablespoon(s) bengal gram flour (besan)
2 cup(s) yoghurt, preferably sour
4 cups water
2 teaspoon(s) grated ginger
2 green chilli(es) slit or chopped fine
2 teaspoon sugar or to taste
1 teaspoon each of mustard seeds and cumin seeds
½ teaspoon asafoetida
½ teaspoon turmeric powders
2 tablespoon ghee (clarified butter)
1 red chilli(es) broken into pieces
4 curry leaves
salt to taste
finely chopped coriander leaves to garnish
Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps are
formed. Add the grated ginger, slit / chopped green chilli(es), curry leaves, sugar and
salt. Keep on low flame for 5 minutes or till the mixture comes to a boil. Keep simmering.
For the tempering, heat the ghee (clarified butter) in a pan for 2 minute(s). Add the
mustard seeds and the cumin seeds. Let them crackle. Now, add the asafoetida, the red
chilli bits, turmeric powder and fry on low heat for a few seconds.
Add the tempering to the gram flour gravy and stir occasionally whilst simmering on very
low heat for 4 minutes.
Garnish with finely chopped coriander leaves before serving.