Indian recipes

Brown Curry Gravy

Course : Indian
Serves: 1

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Ingredients:

1 large tomato grated or finely chopped

1 large onion cut in slivers

1 large capsicum cut in thin lengths

1 teaspoon garlic grated

1 teaspoon ginger grated

1 tablespoon coriander leaves finely chopped

2 tablespoons tamarind water

1 teaspoon wheat flour

1/2 teaspoon red chilli powder

1/4 teaspoon turmeric powder

1/2 teaspoon dhania -- (coriander seed) powder

1/2 teaspoon cumin seeds

3 pinches asafoetida

1 teaspoon salt to taste

3 tablespoons oil

---ROAST TOGETHER AND DRY GRIND---

2 pieces cardamoms

2 whole cloves

2 pieces peppercorns

1/2 pieces cinnamon stick broken

1 pieces bayleaf

2 whole red chillies dry

Preparation / Directions:

Dry roast wheat flour to a light pink, stirring continuously. Keep aside. Heat oil, add onions, fry till well browned. Drain well by pressing, putting back oil in pan. Cool onions a bit. Grind in mixie. Keep aside. In remaining hot oil, add cumin seeds allow to splutter. Add asafoetida, capsicum, ginger, garlic stir fry for a minute. Add all dry and ground masalas, flour, stir well. Add tomatoes, tamarind water, salt, stir. Simmer till gravy is thick and oil starts to separate. Add prepared veggies and stir, keep cooking for 2 minutes. Garnish with chopped coriander, serve with parathas, rotis, etc. Goes well with: Chunky veggies like boiled baby potatoes with skin, boiled peas, chopped stirfried brinjal pieces. (For this, fry brinjals pieces in oil, drain, keep aside, adjust quantity of oil required, and continue by frying the onions.) Making time: 30 minutes Makes: 2 1/2 to 3 cups Shelflife: Refrigerated 2 days

Brown Curry Gravy

Ingredients:

Preparation / Directions:

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