Bhadra's Harvest Curry
curry, indian, vegetables
1 vegetables
2 cup green beans, in 1 lengths
1 small cauliflower, in florets
4 medium potatoes, in 1 dice
2 cup carrots, sliced
1 cup peas (opt)
6 tablespoon oil
4 medium tomatoes, in wedges
1 masala paste
2 tablespoon poppy seeds
3 tablespoon grated coconut
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 teaspoon cinnamon
1/4 teaspoon cloves
6 cardamom pods
12 almonds or cashews
10 peppercorns
2 teaspoon turmeric
1 cup onion, chopped
8 garlic cloves
2 green chiles or to taste
1 1/2 in fresh ginger, peeled
3 teaspoon cayenne
3 teaspoon salt
1 salt
1 lemon juice
Cook first five vegetables in boiling water until almost tender. Drain, reserving liquid.
Wilt onions in oil. Add tomatoes and cook 3 min.
Process all masala paste ingredients to a smooth paste, about 3 min.
Add paste to tomato-onion mixture and cook 3 min. Add vegetables and 4 c cooking liquid. Season with salt and lemon juice. Cook 30 min, adding more liquid as needed. Serve with rice and chapatis.
Rosalind Creasy, Cooking from the Garden From: mloo@juno.com (michael loo)
Yield: 1 servings