Indian Vegetable Curry
Yield: 4 Servings
2 tb groundnut oil
1 lg onion, chopped
1 tb ground cumin
1 tb ground coriander
1 tb turmeric
2 bird chillies, seeded and finely chopped
2 cloves garlic, crushed
250 g okra, topped, tailed and cut into 2 cm pieces
1 dudhi, peeled, sliced
250 g tindori, topped, tailed and halved
800 g chopped tomatoes
150 ml vegetable stock
10 fresh curry leaves
1 bunch fresh coriander leaves
Heat the oil in a large saucepan or flameproof casserole. Add the
onion, cumin, coriander and turmeric and cook for 3-4 minutes,
stirring occasionally. Stir in the chillies and garlic and cook
for a further 2 minutes.
Meanwhile, simmer the okra in lightly salted water for 5 minutes.
Drain well and add to the spices with the prepared dudhi and tindori.
Cook for 5 minutes, stirring occasionally.
Add the tomatoes, stock, curry leaves and half the coriander. Bring
to the boil and simmer gently for 40 minutes, stirring occasionally.
Remove the curry leaves and add salt to taste.
Serve topped with natural yogurt and the remaining chopped coriander.
NOTES: A fresh, fragrant curry with exotic vegetables, enhanced
with fresh curry leaves.