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The Vegetarian Curry Bible
Eggplant & Spinach Curry 2
Green Pepper Curry
Ingredients:
Ingredients:
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2 large ones Green Pepper
1/4 tsp Chili powder
1/8 tsp Turmeric powder
1/2 tsp Dhania powder
1 tblsp Coconut flakes
1 tsp Khus Khus (poppy seeds)
1 small bunch Fresh Coriander leaves
2 small Tomatoes
2 Onions
2 tblsp Oil
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2 lb spinach, rinsed, dried & finely chopped
1 medium eggplant, cut into 1/2" cubes
1/4 cup oil
1 tsp black mustard seeds
12 garlic cloves, minced
1" piece ginger, peeled & grated
1/4 tsp jalapeno chilies, minced
1/4 tsp turmeric powder
1/4 tsp paprika
1/2 tsp ground coriander
1/2 tsp ground cumin
2 medium tomatoes, finely chopped
Salt to taste
Coriander leaves for garnishing
1 small piece Vadium (Vadium is a combination of various spices)
1 1/4 tsp Salt
Method:
1
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Cut the green peppers, onion and tomatoes lengthwise. Grind chili-powder,
turmeric, dhania powder, coconut and poppy seeds.
2. Heat oil and add vadium. When vadium turns brown, add onions and fry for 4
minutes.
3
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Add tomatoes and fry for 2 minutes. Add green pepper and Masala. Add
coriander leaves.
Method:
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Cook on low heat (should take around 15 minutes).
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Heat the oil with half of the mustard seeds in a large saucepan. Add
remaining mustard seeds when the cooked seeds begin to pop.
Add the garlic and saute until tender. Add the spinach, a small amount
at a time, stirring occasionally to keep the spinach from scorching.
When the spinach wilts, add the eggplant, ginger, jalapeno chilies,
turmeric, paprika, coriander, and cumin.
Saute to blend the flavors. Cover, and cook over medium-low heat for
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5 minutes.
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Add the tomatoes and season to taste with salt.
Cook, uncovered, 5 minutes longer. Garnish with cilantro.
Serves 8
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