Friday, November 26, 2010
MIXED VEGETABLE CASHEW CURRY
This mouth watering curry was prepared by my son when we returned hungry and tired after a hectic outing while my daughter-in-law rolled out hot and puffy pulkhas. I prepared the same yesterday with one spoon less of sambar powder and one spoon less of salt . My grand daughter who loves cauliflower enjoyed it to the core.
The recipe as given by my son :
Mixed Veggie Cashew Curry
3 tablespoons oil
2 teaspoon jeera seeds
5 methi seeds
1 tabelspoon back pepper powder
2 red chillies
2 green chillies
1 onion- diced
1 tabelspoon garlic paste
1 tablespoon ginger paste
3 tomatoes chopped
3 carrots chopped
1 head gobi chopped
1 capsicum chopped
2 teaspoons amma's sambar masala podi ( Or as required )
2 teaspoons salt ( Or as required )
cashews a lot ( 2 fistfuls)
H2O if needed
Heat the oil in a big kadai.
Add in the jeera, methi, pepper and red chillies.
Once the jeera pops add in the green chillies, onion, ginger paste and garlic paste.
Saute until the onions become transparent.
Add in the tomatoes and salt.
Stir, cover and let the tomatoes cook down.
When the tomatoes have broken apart add in the rest of the veggies and cashews.
Cook covered until all the veggies are ' al dente' or almost done.
To prevent burning add in a little water if necessary.
When the veggies are almost done, remove the lid, add in the masala podi and cook until the veggies are nice and tender.
Eat and enjoy!