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  • South Indian Vegetable Curry

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    South Indian Vegetable Curry
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/4 c. Oil
    • 1 pch Mustard seeds
    • 1 1/2 tsp Ginger, grated
    • 1 lrg Yellow onion, thinly sliced
    • 2 x Green chiles, seeded
    • 2 1/2 tsp Coriander, grnd
    • 2 1/2 tsp Cumin, grnd
    • 1/4 tsp Turmeric
    • 1 sm Potato, cubed
    • 2 x Carrots, cubed
    • 1 x Eggplant, cubed
    • 1/4 lb Green beans, minced
    • 2 x Green bell peppers, minced
    • 2 tsp Salt
    • 1 pch Sugar
    • 1 1/2 c. Coconut lowfat milk
    • 4 Tbsp. Cilantro, minced
    • 1/4 tsp Paprika

    Directions

    1. Heat oil in a large skillet over medium heat. Fry mustard seeds till they pop. Add in ginger, onion & chiles & fry for 2 min.
    2. Stirring constantly, add in coriander, cumin & turmeric & cook gently for a few seconds longer. Add in the vegetables & cook, stirring constantly, for 5 min. Add in salt, sugar & coconut lowfat milk. Cover & cook gently for about 10 min, or possibly till the vegetables are tender.
    3. Fold in the cilantro & sprinkle with the paprika before serving.
    4. Garnish with toasted coconut.
    5. Pranati Sen Gupta, "The Art of indian Cuisine"

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