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The Vegetarian Curry Bible
Beans & Potato Curry
Capsicum Curry
by daawat.com
Ingredients:
by daawat.com
Ingredients:
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cups beans & potatoes, chopped
2 tsp mustard and cumin seeds
2 tbsp oil
1 tsp black gram
1/4 tsp turmeric powder
1 tsp chili powder
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1/2 kg capsicums
1/4 kg roasted peanuts
1 whole garlic pod
2 sprigs curry leaves
2" cinnamon stick
1 cup grated coconut
tbsp oil
1 tsp cumin seeds
2 tsp coriander seeds
2 onions, chopped
1 tsp ginger paste
2 tsp salt
Salt to taste
Method:
1
2
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Heat oil in a pan, fry the mustard and cumin seeds until they splutter.
Add vegetables, salt, turmeric and cook on high heat for a couple of
minutes.
Add coriander powder, chili powder, cumin powder and cook on low
heat until it is done.
If you desire to have potatoes more crispy, add little rice flour and stir
well.
Serve hot.
Cilantro for garnishing
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Method:
1
2
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Cut the capsicums into four, lengthwise, to three-fourth’s of their total
length.
Mix the peanuts, grated coconut, few garlic cloves and blend them into
a fine powder.
Mix coriander and cumin seeds, ginger, cinnamon, salt, onions,
remaining garlic cloves and blend them to a fine paste.
Heat oil in a wide pan and fry the onion mixture until brown.
Sprinkle the above ground powder on the capsicums and add to the
onion mixture.
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6
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Add some water if required and cook on a low flame until the capsicum
is tender.
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Remove from heat, garnish with curry and cilantro leaves.
Serve hot.
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