Six Vegetable Curry

Recipe Ingredients

1		All purpose potato - peeled and cubed (large)
1		Sweet potato - peeled and cubed (large)
2		Turnips - peeled and cubed (medium)
2		Zucchini - sliced 1-inch thick (large)
1/2		Eggplant - cubed (large)
12		String beans - cut in 1" pieces
3 tablespoons	45ml	Safflower or canola oil
2 tablespoons	30ml	Onions - finely chopped (large)
1 teaspoon	5ml	Cumin seeds
1/2 cup	31g / 1.1oz	Chickpea flour - (besan)
1 teaspoon	5ml	Fenugreek - ground
6		Fresh green chiles
2 tablespoons	30ml	Fresh ginger - minced
1 tablespoon	15ml	Coriander - ground
1 teaspoon	5ml	Turmeric - ground
1 teaspoon	5ml	Dark brown sugar
1 teaspoon	5ml	Salt
4 teaspoons	20ml	Tomatoes - peeled and coarsely (medium) chopped
4		Bay leaves
1 tablespoon	15ml	Tamarind concentrate dissolved in 3 tb hot water
		- or
1 tablespoon	15ml	Molasses - dissolved in 3 tb lemon juice
1/4 cup	4g / 0.1oz	Fresh coriander - chopped, (cilantro)

Recipe Instructions

1. Place the potato, sweet potato, turnips, zucchini, eggplant and string beans in a large bowl of ice water.

2. 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.

3. 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.

4. Pour in 2 cups of warm water and bring to a boil, over moderately high heat.

5. Cook, stirring, until the gravy begins to thicken, about 1 minute.

6. 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.

7. Stir in the chiles, ginger, ground coriander, tumeric, brown sugar, and salt and cook for 5 minutes longer, stirring gently.

8. Drain the vegetables and add them to the gravy.

9. Stir in the tomatoes and bay leaves, cover and cook until the vegetables are tender but not mushy, about 20 to 30 minutes. )

10. Stir in the tamarind mixture and the fresh coriander and cook, uncovered for 5 minutes.

11. Discard the bay leaves and serve.

Source:
welcometoindia.com

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