B4U Recipes - Vegetable Curry-3

B4U Recipes, Recipes, Delicious Recipes, Chicken Recipe, Chili Recipe, Food Recipe, Cookie Recipe, Cooking Recipe, Chef Recipe, Low Fat Recipe, Italian Recipe, Indian Recipes, Indian Recipe, Valentine Recipe, Healthy Recipe, Salad Recipe, Diabetic Recipe

Vegetable Curry-3

1 tsp cumin seeds
1 tsp black mustard seeds
1 tsp whole fenugreek
2 tsp urad dal (avail. in Indian groceries–it’s white in its split form,
which is what you want)
1 onion, chopped
1, 2, or more green chilies, depending on the heat you desire
1 tsp ground coriander seed
1 tsp turmeric
salt and ground black pepper to taste
3 red or yukon gold potatoes, cubed
other veggies of choice: spinach, cauliflower, okra, whatever
juice of a lime
crushed or minced garlic
crushed red chilies (if it’s not hot enough)

Directions ::..

spray or wipe a wok or cast iron pan with oil, add first three spices and when mustard seees begin to pop, add onions and chilies, coriander and turmeric, and salt and pepper, and saute for a couple of minutes. Add potatoes and a little water and cover. Add other veggies as desired, depending on how long they take to cook. Add last three ingedients just

before serving. I add garlic towards the end because it is supposed to be more beneficial in a near-raw state, but you may want to add it earlier if you prefer your garlic thoroughly cooked. If you can find curry leaves (they’re sometimes available in Asian groceries) add those towards the

beginning for an authentic taste.