South Indian Vegetable Curry

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Ingredients

4 tb Cilantro
1 Eggplant
1 lg Yellow onion
1 sm Potato
2 Green chiles
1/4 lb Green beans
1/4 ts Turmeric
2 Green bell peppers
2 1/2 ts Coriander, ground
1/4 c Vegetable oil
1 1/2 ts Ginger
2 Carrots
1 pn Mustard seeds
1/4 ts Paprika
1 pn Sugar
1 1/2 c Coconut milk
2 1/2 ts Cumin, ground
2 ts Salt

Directions

Heat oil in a large skillet over medium heat. Fry mustard seeds until they pop. Add ginger, onion & chiles & fry for 2 minutes. Stirring constantly, add coriander, cumin & turmeric & cook gently for a few seconds longer. Add the vegetables & cook, stirring constantly, for 5 minutes. Add salt, sugar & coconut milk. Cover & cook gently for about 10 minutes, or until the vegetables are tender. Mix in the cilantro & sprinkle with the paprika before serving. Garnish with toasted coconut.

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