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Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Six-Vegetable Curry
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Cooked by: Chef / Last Modified: 3/8/2008 / Number of Servings: 4 |
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Ingredients: 1 large All Purpose Potato; Peeled 1 large Sweet Potato; Peeled 2 medium Turnips; Peeled And Cut 2 large Zucchini; Sliced Crosswise 1/2 large Eggplant; Cut Into 3/4-Inch 12 Stringbeans; Cut 3 Tablespoon(s) Safflower Oil 2 large Onions; Finely Chopped 1 Teaspoon(s) Cumin Seeds 1/2 Cup(s) Chickpea Flour; (Besan) 1 Teaspoon(s) Fenugreek; Ground 6 Fresh Green Chiles 2 Tablespoon(s) Fresh Ginger; Minced 1 Tablespoon(s) Coriander; Ground 1 Teaspoon(s) Tumeric; Ground 1 Teaspoon(s) Dark Brown Sugar 1 Teaspoon(s) Salt 4 medium Tomatoes; Peeled 4 Bay Leaves 1 Tablespoon(s) Tamarind Concentrate 1 Tablespoon(s) Molasses 1/4 Cup(s) Fresh Coriander; Chopped |
Directions: Place the potato, sweet potato, turnips, zucchini, eggplant and string
beans in a large bowl of ice water. Heat the oil in a large enameled
cast-iron casserole. Add the onions and cumin seeds and cook over
moderately low heat, stirring until the onions soften, 7 to 8 minutes. Stir
in the chickpea flour and fenugreek and cook, stirring until the chickpea
flour becomes a paste and browns slightly, 2 to 3 minutes more. Pour in 2
cups of warm water and bring to a boil, over moderately high heat. Cook,
stirring, until the gravy begins to thicken, about 1 minute. Add 2 more
cups of water and bring to a boil. Reduce the heat to low and cook until
the gravy reduces and thickens slightly, about 10 minutes. Stir in the
chiles, ginger, ground coriander, tumeric, brown sugar, and salt and cook
for 5 minutes longer, stirring gently. Drain the vegetables and add them to
the gravy. Stir in the tomatoes and bay leaves, cover and cook until the
vegetables are tender but not mushy, about 20 to 30 minutes. (If making
this dish ahead, under cook the vegetables slightly. Refrigerated the dish
for up to 2 days. When re-heating the mixture, add 1/2 cup of water and
bring to a simmer over moderate heat before proceeding.) Stir in the
tamarind mixture and the fresh coriander and cook, uncovered for 5 minutes.
Discard the bay leaves and serve.
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