The Vegetarian Curry Bible

Gulla Sagle

by Sunita

Guchi Mattar

by Sunita

Ingredients

•

10 brinjals (eggplants), small round variety

1 cup coconut gratings, fresh

10 roasted dry red chillies

1 small ball of tamarind, de-seeded

1/2 tsp fenugreek seeds

2 tsp coriander seeds

2 tbsp cooking oil

1 small piece jaggery or 1 tsp sugar

1/2 tsp mustard seeds

1 sprig curry leaves

•

1 lb. white mushrooms

1 cup frozen baby green peas, thawed

1 cup paneer, cut into very small cubes and fried

1 onion finely chopped

2 tsps finely chopped coriander

2 tsp red chilli pwd

1/2 tsp turmeric

1 tsp cumin pwd

1 tsp dhania pwd

1 tsp tandoori pwd

2 tomatoes, blanched and pureed

1 tablespoon cashewnuts, powdered finely

1/2 tsp kasoori methi

1/2 tsp garam masala

1/2 tsp sugar

Salt to taste

Method

Remove the stalks of the vegetable, wash and make small slits on them.

Blend together the coconut, tamarind and red chillies without adding

much water.

When it's almost done, add the fenugreek, methi and jaggery and blend

till smooth. Set aside.

Heat the oil and add the mustard seeds and curry leaves.

When the mustard starts crackling, add the ground masala and the

brinjal and fry on a slow fire till the masala is fried well and the brinjal

is soft.

You can sprinkle some water and cook covered on a very low flame to

speed up the process.

2 tbsp cooking oil/ghee(clarified butter)

Blend to a smooth paste:

•

1 " piece ginger

4-5 garlic flakes

1 onion minced

1/4 cup curd

Method

Keep turning the vegetable, however, or it might burn or stick to the

bottom of the pan.

Add salt to taste and mix well.

Heat the ghee and fry the mushrooms till they are tender.

Drain and set aside.

Heat some ghee and fry the chopped onions till they turn color.

Add the blended masala and fry till the ghee starts leaving the sides of

the masala.

Eat when hot with rice and dali thoi.

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