Ingredients:
The Madras Veg Curry I made today was almost an impromptu dish to go with the fish and rice. If I were unbiased to my own cooking, I would say this dish had visible leanings towards a hot Thai vegetable curry.
For the Madras Veg Curry, I used some leftover vegetables like carrot, eggplant and beans I had in my fridge. Id say cauliflower or broccoli would also taste good in a curry like this.
Ingredients for the Madras Veg Curry:
3 cups diced vegetables like carrots, green beans, eggplant
Half cup peas
1 medium size onion chopped
2 tablespoon ginger-garlic-green chili paste
250 ml Coconut Milk, I used a Thai brand
2 teaspoon tamarind pulp
2 teaspoon red chili flakes
1 teaspoon black pepper powder
1 teaspoon yellow mustard seeds
Few curry leaves
Few sprigs of coriander leaves
Few dry red chilies
Vegetable oil
Salt
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Preparation:
began by heating a pan and adding two tablespoon vegetable oil. To that add some mustard seeds and let them pop for a minute till they turn dark. Add the dry red chilies and few curry leaves and temper for a minute. Add the chopped onions and fry till they are pinkish brown in color.
Add the hardy vegetables like carrot first and follow with green beans, eggplant and lastly the peas. Add the ginger-garlic-chili paste and fry for 3-4 minutes.
The Thai coconut milk that I used was very thick and I loved it instead of the runny coconut milk I usually get from the local supermarket. Add the coconut milk and tamarind pulp. Mix everything well and add the chili flakes and black pepper powder.
Add salt and let the vegetables boil in the coconut milk and tamarind. I like the vegetables to remain a little crunchy in my Madras Curry. Garnish with sprigs of coriander/ cilantro. Serve with plain rice. On an afterthought, I think a few prawns thrown in the Madras Curry would also not be a bad idea after all.
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