Tuesday, March 5, 2013

Vegetable Curry

Delicious curry that's so close to India! If only I had a curry plant going, this would be pretty much the real thing. One day soon! This again is one of the recipes that Gopal made for me and my roommates when he and his family came over to show us Americans how to cook the Indian way. I still haven't perfected my chapati technique, but hopefully one day soon!

Vegetable Curry
from Gopal

2 Tbs. oil
green chilies (optional)
1/2 medium red onion
1 handful curry leaves
2 green bell peppers, diced small
1 medium russet potato, diced small
1 roma tomato, diced small
1 small handful cilantro, chopped
1/4 cup coconut paste
1 Tbs. ginger/garlic paste
1 tsp. tumeric
1/4 tsp. black pepper
salt to taste

Note: After each ingredient, stir and saute for a minute or two before adding the next.

1. Heat oil in a skillet over medium heat.
2. Add green chilies (if using), onions,  cilantro, and curry leaves.
3. Add bell pepper, and potato. Cover with lid and let saute for an additional minute.
4. Add tomato, and saute for 3 minutes. Add coconut paste, ginger/garlic paste, tumeric, black pepper, stir well, and cover with lid to cook for 5 minutes.
5. Season with salt to taste, and serve with chapatis.

from Gopal
makes about 12 chapatis

3 cups whole wheat flour + more for sprinkling
1.5 cups water
1 tsp. salt
oil or butter (optional)

1. Add flour and salt to a bowl and stir to combine.
2. Make a well in the center of the flour, add water, and combine with hands. Knead 5 minutes. Add more water or flour as needed, until all flour comes off the side of the bowl but dough isn't sticky.
3. Divide into 12 balls, and press each one flat by pressing hands together tightly and twisting palms in opposite directions to make compact disks.
4. Let each ball set for 5 - 10 minutes before rolling out
5. Put some flour on the counter, cover both sides of a dough ball, and roll out to about a 5" diameter circle. To roll: roll back and forth one time on a side, flip and turn 90 degrees and repeat. 
6. Pre-heat a skillet to low heat. Add a rolled-out chapati, in crease heat to medium, cook for about 1 minute, flip, then turn head back to low and cook until dough-color has left. Flip back and forth a couple times until black splotches appear on the air bubbles.
7. If using oil or butter, drizzle or spread on chapate with the back of a spoon after the first flip.

No comments:

Post a Comment