How To make Six Vegetable Curry
1 lg All Purpose Potato; Peeled
-And Cut Into 3/4-Inch Cubes 1 lg Sweet Potato; Peeled And Cut
-Into 3/4-Inch Cubes 2 md Turnips; Peeled And Cut Into
-3/4-Inch Cubes 2 lg Zucchini; Sliced Crosswise
-Into 1-Inch Thick Slices 1/2 lg Eggplant; Cut Into 3/4-Inch
-Cubes, About 12 Ounces 12 ea Stringbeans; Cut Into 2-Inch
-Lengths 3 tb Safflower Or Canola Oil
2 lg Onions; Finely Chopped
1 ts Cumin Seeds
1/2 c Chickpea Flour; (Besan)
1 ts Fenugreek; Ground
6 Fresh Green Chiles; Such As
-New Mexico, Finely Chopped -(Seeded And De-ribbed If -You LIke It Less Hot) 2 tb Fresh Ginger; Minced
1 tb Coriander; Ground
1 ts Tumeric; Ground
1 ts Dark Brown Sugar
1 ts Salt
4 md Tomatoes; Peeled And
-Coarsely Chopped 4 Bay Leaves
1 tb Tamarind Concentrate;
-Dissolved In 3 Tb Hot Water -OR 1 tb Molasses; Dissolved In 3 Tb
-Lemon Juice 1/4 c Fresh Coriander; Chopped,
-(Cilantro) Place the potato, sweet potato, turnips, zucchini, eggplant and string beans in a large bowl of ice water. 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. 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. Pour in 2 cups of warm water and bring to a boil, over moderately high heat. Cook, stirring, until the gravy begins to thicken, about 1 minute. 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. Stir in the chiles, ginger, ground coriander, tumeric, brown sugar, and salt and cook for 5 minutes longer, stirring gently. Drain the vegetables and add them to the gravy. Stir in the tomatoes and bay leaves, cover and cook until the vegetables are tender but not mushy, about 20 to 30 minutes. (If making this dish ahead, under cook the vegetables slightly. Refrigerated the dish for up to 2 days. When re-heating the mixture, add 1/2 cup of water and bring to a simmer over moderate heat before proceeding.) Stir in the tamarind mixture and the fresh coriander and cook, uncovered for 5 minutes. Discard the bay leaves and serve. NOTE: Serve with cooling fresh Pineapple for those that do not like the heat. Posted by: Rich Harper From: Food And Wine April 1994
How To make Six Vegetable Curry's Videos
Mixed Vegetable Curry/ Thoran or Mix Vegetable Stir Fry Recipe | Cabbage Beans Carrot Curry
How To Make Beans Thoran Kerala Style | How To Make Cabbage Thoran | Healthy Veg Sabzi | Beans & Carrot Thoran | Coconut Recipes | Vegetable & Coconut Curry | 3 Vegetables Sabzi | Dry Sabzi For Side Dish | Coconut Stir Fry | South Indian Mix Vegetable Stir Fry Recipe | Kerala Curry Recipes | Quick & Easy Sabzi Recipes | Rajshri Food
Learn how to make Mixed Vegetable Thoran at home with our Chef Varun Inamdar
Mixed Vegetable Thoran Ingredients:
½ cup Coconut (grated)
¼ cup Onions (chopped)
1 Dried Red Chilli
1 Green Chilli
½ tsp Peppercorns
½ tsp Cumin Seeds
1 Sprig of Curry Leaves
½ cup Carrots (chopped)
½ cup French Beans (chopped)
½ cup Green Cabbage (chopped)
1 tbsp Oil
½ tsp Black Gram Split
½ tsp Mustard Seeds
¼ cup Onions (chopped)
1 Sprig of Curry Leaves
2 Green Chillies
Salt (as required)
½ tsp Turmeric Powder
Flash of Water
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Mixed Vegetable Thoran
Thoran (Malayalam: തോരൻ, pronounced [t̪oːɾan]; or upperi in Northern Kerala is a class of dry vegetable dishes combined with coconut that originated in the Indian state of Kerala.This common dish is usually eaten with rice and curry and is also part of the traditional Keralite sadhya.
Thoran is a dry dish traditionally made of finely chopped vegetables such as cabbage, yardlong bean and other bean varieties, unripe jackfruit, bittergourd (കയ്പ്പക്ക/പാവയ്ക്ക) or elephant foot yam, of leaves such as green or red spinach(Spinach, ചീര), Moringa oleifera or Ipomoea aquatica, as well as of flowers such as Moringa oleifera or Sesbania grandiflora.
The chopped vegetable is mixed together with grated coconut, mustard seeds, curry leaves and turmeric powder and briefly stirred on a pan over a hot fire.
Thoran can be also made with carrots, green beans, cabbage, green tomatoes or spinach, vegetables that were traditionally not available in Kerala. The traditional recipes made in southern Kerala do not use garlic, but in the present day, garlic and onion are also added.
Have No Vegetables At Home Try This Delicious Curry | No Vegetable Curry Recipe | Easy Curry Recipe
Have No Vegetables At Home Try This Delicious Curry | No Vegetable Curry Recipe | Easy Curry Recipe
Ingredients:
1 Tsp Rice
1/2 Cup Coconut
1 inch Ginger
1.5 Tsp Cumin Seeds
1 Tsp Pepper Corn
2 Tsp Coriander Powder
5 Cloves
1-inch Cinnamon
2 Cardamom
2 Tbsp Oil
1 med. Onion
1/4 Tsp Turmeric Powder
2 Tsp Chili Powder
2 Tbsp Tamarind Water
Coriander Leaves
Salt
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INGREDIENTS:
3-4 TBS VEGETABLE OIL
1 TSP CUMIN SEED
0.5 TSP NIGELLA SEED
3 BAY LEAF (TEX PATA)
2 MED - LARGE MARIS PIPER POTATO
2 MEDIUM - LARGE ONION
3 HEAPED TSP CHOPPED GARLIC
1 TSP CHOPPED GINGER
4 MEDIUM CHOPPED VINE TOMATO
1 CUP PEAS
5-6 GREEN CHILLI
6 CUPS BOILING WATER
CORIANDER TO GARNISH
1 & 1/2 TSP SALT
1 TSP TERMERIC POWDER
1 TSP CHILLI POWDER
1 TSP CORIANDER POWDER
1 TSP CURRY POWDER
1 TSP PAPRIKA POWDER
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curry base recipe | basic curry sauce | all-purpose curry base gravy with detailed photo and video recipe. an easy and simple multipurpose gravy base which can be used for myriad north indian gravy. basically the same concept is used in most of the indian restaurant to quickly prepare different types of curries. you may make this once and store it in the freezer and use it whenever required.
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Hidden Veggie Curry #recipe #curry #cooking #vegan #healthy
This hidden veggie curry is such a delicious weeknight meal. Packed with six hidden vegetables, you'll love how easy and nourishing this vegan recipe is!
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