Vegetable and Fruits Supplier In Mumbai

INDIAN VEGETABLE CURRY RECIPE

Ingredients:

1 / 2 medium-sized (100g/4oz) aubergine ( eggplant ) cut into 2 cm x 1厘米/ ¾ inch x rod 1/ 2

2 small carrots (100g/4oz), peeled, cut into 2 cm x 1厘米/ ¾ inch x rod 1/ 2

100g/4oz/1 cup peas

100g/4oz/1 cup green beans , cut into pieces 2.5cm/1in

A medium-sized potato (100g/4oz), peeled, cut into 2 cm x 1厘米/ ¾ inch x rod 1/ 2

50g/2oz / 1/2 cup freshly grated coconut

4 fresh hot green pepper

2 tablespoons white poppy seeds

1 1/ 4 teaspoon salt

3 medium tomatoes, chopped

1 tablespoon natural plain yogurt

1 teaspoon garam masala

2 tablespoons chopped fresh green coriander

How to make vegetarian curry :

The aubergine ( eggplant ) , carrots, peas , beans and potatoes in a medium saucepan . Add 250ml/8fl oz / 1 cup of water . Bring to boil . Cover , turn the fire , and cook 4 minutes , or until just tender vegeatbles .

While the coconut, pepper, poppy seeds and salt in an electric mixer in a container . Add 150ml/5fl ounces of water , ground into a fine paste. Spare.

When cooked vegetables , spiced sauce and another 150ml/5fl ounces of water . Stir and simmer for 5 minutes. Now add the tomatoes, yogurt and garam masala . Gently stir until evenly mixed . After the boil and simmer for 2-3 minutes. Vegetables into a serving dish and garnish with curry with fresh coriander .