Mixed Vegetable Curry

Course : Curry
Serves: 1
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1/2 pound turnip
1/2 pound pumpkin
1/2 pound potato
1/2 pound eggplant
1/4 pound carrot
1/2 pound tomato
1 bunch fenugreek leaves
1/4 pound onion
4 ounces oil
1 ounce ginger
4 pieces garlic
1 teaspoon salt and red chillie powder to taste
1/2 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon cumin powder
6 medium green chillies
1 cup tamarind water*
1/2 teaspoon black pepper -- ground
2 cups yoghurt beaten with water - enough to make lots of gravy

Preparation / Directions:

*(soak a walnut-sized piece of tamarind in water for 10 min, drain, use the water and discard the tamarind) Wash, peel and cut the vegetables. Boil all the vegetables (except onion and garlic) until tender, and keep them aside. Cut the onion and garlic, and brown them in oil. Then add red chillies, coriander, turmeric, ginger, cumin, black pepper, and green chillies, and fry them. Add the yoghurt and vegetables, and heat them all together. Add one cup of tamarind water, and cook over a light flame for about ten minutes, until the vegetables "melt" into a gravy. Add water or yoghurt as needed to make a good amount of gravy.

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