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The Vegetarian Curry Bible
Aloo Tamatar Bhaji
by Sunita
Avial
by Sunita
Ingredients
Ingredients
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medium sized potatoes, boiled and cubed.
2 medium tomatoes, cut into medium sized cubes
1 tsp jeera
1/2 tsp cumin powder
1" piece ginger, finely minced
1/2 tsp turmeric
3-4 green chillies, split
1 tsp chilli powder
2 onions sliced
2 tsps of coriander leaves, chopped
2 tbsp oil/ghee(clarified butter)
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2 cups of cubed and boiled vegetables like:
beans
carrots
potatoes
drumsticks
raw bananas
cauliflower
Roast in a little oil one by one and blend to
a smooth paste:
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2 tsp cumin seeds
2 tablespoons of coconut, shredded
4-5 green chillies
Method
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Heat the oil and add the jeera and onions.
Fry till the onions turn translucent.
Now add the green chillies and keep frying till the chillies turn color.
Now add the remaining spices and fry for a minute.
Add the tomatoes and fry for 3 minutes.
Add the potatoes and salt.
Add one cup of water and cook on a low flame, covered for 10 minutes.
Just before taking the dish off the fire add the chopped coriander
leaves.
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3/4 packet buttermilk
A pinch of turmeric
Salt to taste
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tsp cooking oil for seasoning
1 tablespoon fresh coriander leaves, chopped finely
Method
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9
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Goes very well with puris.
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Add the salt, turmeric and the coconut paste to the buttermilk.Add the
boiled vegetables.
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Heat on a low flame till the buttermilk mixture reaches a thick
texture.Keep stirring continously.
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Now add the chopped coriander leaves.
Season with mustard, curry leaves, hing , cumin and red chillies in hot
oil.
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Heat hot with plain rice.
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