Add any vegetable of your choice, potatoes, carrots, cauliflower, peas and green beans are standard in a Vegetable Curry, note the order*.
The emphasis is here is therefore on – Indian Vegetables..
Ingredients
Aubergine 250g
Khadu/Tinda 250g
Okra 250g
Courgette 250g
Onions 2 small
Oil 250ml
Cumin 1tsp
Cinnamon 2 long pieces
Garlic 4 cloves / 1tbs paste
Ginger 2cm piece/limb
Chilli Powder 2tsp
Salt 2tsp
Turmeric 1 tsp
Paprika 1tsp
Tinned chopped tomatoes 1 tin
Tomato purée 2tsp
Green Chillies 2 plus
Coriander ¼ bunch
Method
1) Heat the oil then add the finely chop the onions, fry for a few minutes.
2) Add the cumin and cinnamon, stir in.
3) Cook until a golden brown.
4) Peel the garlic and ginger, finely chop and add to the pot, stir in along with the green chillies, tinned tomatoes, and tomato purée.
5) Cook until the onions become a mash and the oil becomes dark red and starts to separate, i.e. floats to the surface.
6) Peel then cut each of the vegetables to your required size.
7) Giving a couple of minutes between each, stir in each of the vegetables in this order*: khadu, courgette, okra, aubergine.
8) Cook until the vegetables are soft. (Test with a knife.)
9) Chop the Coriander, add as a garnish when serving.