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  • Exotic Vegetable Curry

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    Exotic Vegetable Curry
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. Groundnut oil
    • 1 lrg Onion, minced
    • 1 Tbsp. Grnd cumin
    • 1 Tbsp. Grnd coriander
    • 1 Tbsp. Turmeric
    • 2 x Bird eye chillies, deseeded and finely (2 to 3) minced
    • 2 x Cloves garlic, crushed
    • 250 gm Okra, topped, tailed and cut into 2cm (1inch) pcs (8oz)
    • 1 x Dudhi, peeled and finely sliced
    • 250 gm Tindori, topped, tailed and halved (8oz)
    • 2 x 400 g cans minced tomatoes
    • 150 ml Vegetable stock, ( 1/4 pint) Approximately 10 fresh curry leaves
    • 1 bn Fresh coriander Salt Natural yogurt to serve

    Directions

    1. Heat the oil in a large saucepan or possibly flameproof casserole. Add in the onion, cumin, coriander and turmeric and cook for 3-4 min, stirring occasionally. Stir in the chillies and garlic and cook for a further 2 min.
    2. Meanwhile, simmer the okra in lightly salted water for 5 min. Drain well and add in to the spices with the prepared dudhi and tindori.
    3. Cook for 5 min, stirring occasionally.
    4. Add in the tomatoes, stock, curry leaves and half the coriander. Bring to the boil and simmer gently for 40 min, stirring occasionally. Remove the curry leaves and add in salt to taste.
    5. Serve topped with natural yogurt and the remaining minced coriander.
    6. NOTES : A fresh, fragrant curry with exotic vegetables, enhanced with fresh curry leaves.

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