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Indian Vegetable Curry Recipe

Name: Indian Vegetable Curry
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Cuisine: Indian
Ingredients: 15 small shallots; 1 whole garlic; 2 round brinjals (cut into pieces); 3 green chillies (cut into two); 2 tbsp curry powder (mix with some water for a thick paste); Small ball of tamarind/assam - mix with to extract juice; 1 tsp fenugreek seeds; 3sprigs curry leaves; 4 tbsp oil

by Navaneetham Krishnan

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Consist of brinjals, green chillies, shallots and garlic.

Prep time: 30 minutes

Cook time: 40 minutes

Servings: 5 person

Indian

Ingredients

Cost per serving $0.29 view details

15 small shallots
1 whole garlic
2 round brinjals (cut into pieces)
3 green chillies (cut into two)
2 tbsp curry powder (mix with some water for a thick paste)
Small ball of tamarind/assam - mix with to extract juice
1 tsp fenugreek seeds
3sprigs curry leaves
4 tbsp oil

Directions

When oil is heated, fry fenugreek seeds, shallots and garlic for 2-3 mins.
Add curry paste and cook until oil splits.
Drop in curry leaves and stir.
Pour about 1/2 litre of water inside, add brinjals, tamarind juice and salt.
Stir and let it simmer to soften brinjals.
Add green chillies and cook for another 2-3 mins.
Remove from heat.

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Menus and Pairings

Goes Well With: its a side dish for rice

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Amount Per Serving	%DV
Serving Size 38g
Recipe makes 5 servings
Calories 128
Calories from Fat 104	81%
Total Fat 11.84g	15%
Saturated Fat 0.97g	4%
Trans Fat 0.28g
Cholesterol 0mg	0%
Sodium 5mg	0%
Potassium 172mg	5%
Total Carbs 6.13g	2%
Dietary Fiber 2.6g	9%
Sugars 1.18g	1%
Protein 1.4g	2%

Indian Vegetable Curry Recipe

Ingredients