Spicy vegetable curry

If you fancy you can make this curry without onion and garlic.

Preparation :

1. Dice carrot (1 nos), green pepper (1 nos), onion (1 nos) and tomatoes (3 nos)
2. Keep aside green peas (1 cup) and cauliflower florets (1 cup)

Cooking :

3. Sauce:  In a blender add red chillies (2 nos). green chillies ( 2 nos), pumpkin seeds (1 tsp), sunflower seeds (1 tsp), seasme seeds (1 tspn), cashew nuts (17 nos), black pepper (7-8 nos), cardamom (4 nos), cloves (5-6 nos), ginger (1 inch), garlic (4-5 nos), black mustard ( 1 tspn). coriander seeds (1 tspn), cumin seeds (1 tspn),  fennel seeds (1 tspn), fenugreek seeds (20 nos) and diced tomato (2 nos) . Blend them into a fine paste. 

4. In a deep pan add 3 tbpsn (oilve oil ), add bay leaves ( 2 nos) , black mustard (1/4 tspn),  cardamom       ( 2-3 nos), cloves ( 2-3 nos) black pepper (4 nos) and diced tomato (1 nos). Sauté well.

5. Now add the sauce , turmeric (1/4 tspn), salt to taste and red chilli powder (1 tspn). Stir well . Let the mixture cook for 5 mins.

6. Then add all the diced vegetables, along with the green peas and cauliflower. Stir well.

7. Add 2 cups of water and cook for 3 mins. Cover the pan with a lid and let the veggie cook for 7 mins.

8. Remove the lid and garnish with some coriander

9. Serve hot with rice.

       Recipe : Veg

       Preparation time : 15 mins

       Cooking time : 15 mins

       

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

Vegetable Kolhapuri

The recipe for this spicy mixed vegetable curry comes from Kolhapur, a popular city of Maharashtra.  This curry has many variations with rich flavours of red chillies and dry coconut.

Preparation :

1. Chop onions (1nos), carrots (1cup), french beans (1cup), tomatoes (2nos), ginger and garlic. 

Red Sauce :

2. Add to the blender red chillies (2-3nos) , green chilli (1nos), coriander seeds (1tspn), fennel seeds (1tspn) , cumin seeds (1tspn), garlic (2-3nos) , ginger (1/2 inch), seasme seeds (1tbspn) or seasme+jaggery bar (1nos), mustard seeds (1tspn), fenugreek seeds (1tspn), black pepper (5-6nos), cloves (4-5nos), cardamom pods (2nos), peanuts (3 tbspn), cashew nuts (5-6nos), coriander, chopped tomatoes and shredded dry coconut or dessicated coconut (1/4 cup). Blend them into a fine paste. 

3. Heat oil (2tbspn) in a saucepan. Add Bay leaves (2nos), cloves (2 nos), mustard seeds (1/4tspn), and fenugreek seeds (1/4tspn). Now add to the saucepan all the chopped vegetables (carrots, french beans, cauliflower) along with the green peas. Then add the finely blended red paste. Add 2 cups water. Stir well.  Place a lid on the saucepan and let the mixture simmer for 5-7 mins. 

4. Add red chillies (2-3 nos) seasoning on top. 

5. Garnish with coriander (optional) 

6. Serve hot with Chapatis

One can prepare this dish without onions and garlic as well.

       Recipe : Veg

       Preparation time : 15 mins

       Cooking time : 15 mins

       

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills.