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NEPALI
VEGETABLE CURRY
4 T. butter
2 onions, chopped
1 bay leaf, broken
1/2 t. black pepper
4 green chilis, chopped
6 cloves garlic, finely chopped
1-1/2 inch piece fresh ginger, finely chopped
1/2 t. tumeric
2 t. salt (if using)
2 lbs. potatoes and/or other vegetables, cubed
1 cauliflower, split into florets
6 spring onions, chopped
2 c. peas, fresh or frozen
6 tomatoes, quartered
1 TB. coriander leaves, chopped
2 t. coriander seeds (ground with mortar and pestle)
1 TB. cumin seeds (ground with mortar and pestle)
1. In a large kettle or Dutch oven, heat butter and fry the onions till
golden. Add bay leaf, pepper, chilis, garlic, ginger, tumeric and salt.
2. Stir in the potatoes and fry until browned. Add remaining ingredients
and a cup of hot water.
3. Cook gently until all the vegetables are tender. Any other vegetables
may be added to or substituted for those listed.
Note: I use the small red or new potatoes (4 or 5) and then make
up the rest of the two pounds by using carrots, turnips, squash, string
beans. The posslbilities are endless. The root vegetables taste particularly
good with these seasonings.
From "Indian Vegetarian Cookery" by Jack Santa Maria
6 servings plus
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