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Title: South Indian Vegetable Curry
Categories: Main dish, Indian, Vegetables
Yield: 4 Servings
1/4 c Oil
1 pn Mustard seeds
1 1/2 ts Ginger, grated
1 lg Yellow onion, thinly sliced
2 ea Green chiles, seeded
2 1/2 ts Coriander, ground
2 1/2 ts Cumin, ground
1/4 ts Turmeric
1 sm Potato, cubed
2 ea Carrots, cubed
1 ea Eggplant, cubed
1/4 lb Green beans, chopped
2 ea Green bell peppers, chopped
2 ts Salt
1 pn Sugar
1 1/2 c Coconut milk
4 tb Cilantro, chopped
1/4 ts Paprika
Heat oil in a large skillet over medium heat. Fry mustard seeds
until they pop. Add ginger, onion & chiles & fry for 2 minutes.
Stirring constantly, add coriander, cumin & turmeric & cook gently
for a few seconds longer. Add the vegetables & cook, stirring
constantly, for 5 minutes. Add salt, sugar & coconut milk. Cover &
cook gently for about 10 minutes, or until the vegetables are tender.
Mix in the cilantro & sprinkle with the paprika before serving.
Garnish with toasted coconut.
Pranati Sen Gupta, "The Art of indian Cuisine"
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