Cooking Index - Cooking Recipes & IdeasBrown Curry Gravy Recipe - Cooking Index

Brown Curry Gravy

Cuisine: Indian
Courses: Starters and appetizers
Serves: 1 people

Recipe Ingredients

1   Tomato grated or finely chopped
1   Onion cut in slivers (large)
1   Capsicum cut in thin lengths
1 teaspoon 5mlGarlic grated
1 teaspoon 5mlGinger grated
1 tablespoon 15mlCoriander leaves finely chopped
2 tablespoons 30mlTamarind water
1 teaspoon 5mlWheat flour
1/2 teaspoon 2.5mlRed chilli powder
1/4 teaspoon 1.3mlTurmeric powder
1/2 teaspoon 2.5mlDhania - (coriander seed) powder
1/2 teaspoon 2.5mlCumin seeds
3   Asafoetida
  Salt to taste
3 tablespoons 45mlOil
  Roast Together and Dry Grind
2   Cardamoms
2   Cloves
2   Peppercorns
1/2   Cinnamon stick broken
1   Bayleaf
2   Red chillies dry

Recipe Instructions

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

Indian Lowfat Cooking by Roshi Razzaq


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