CAPSICUM, BRINJAL AND POTATO CURRY

Capsicum, Brinjal and Potato Curry

CAPSICUM, BRINJAL AND POTATO CURRY

Serves 6

Time Required: 45 minutes

Ingredients

1/2 kg small Brinjals cut into halves,

3 potatoes peeled and chopped into quarters,

2 capsicums cut into quarters,

3 tablespoons coconut paste,
3 onions chopped,

2 tablespoons coriander leaves,

4 cloves,

6 or 8 whole pepper corns,

1 teaspoon cumin seeds,

½ teaspoon turmeric powder,

2 tablespoons chillie powder,

3 tablespoons tamarind juice,

3 tablespoons oil,

Salt to taste
Heat oil in a pan and fry the cloves, pepper corns and cumin seeds for a minute. Add the onions and sauté till golden brown. Add the brinjals, capsicums and potatoes and all the other ingredients and mix well. Add 2 cups of water and cook covered till the potatoes and brinjals are cooked. Simmer till the gravy thickens. Serve with rice or chapattis or rotis.

BUTTER BEANS / LIMA BEANS AND POTATO KORMA

Serves 6 Preparation time 45 minutes
Ingredients:
250 grams butter beans / lima beans,
2 onions chopped,
2 tomatoes chopped,
2 potatoes peeled and cut into quarters,
2 cloves,
3 cardamoms,
1 stick cinnamon,
1 teaspoon garlic paste,
1 teaspoon ginger paste,
2 tablespoon coconut paste,
1 teaspoon chillie powder,
½ teaspoon turmeric powder,
½ teaspoon coriander powder,
½ teaspoon spice powder / garam masala powder,
Salt to taste
3 tablespoons coriander leaves chopped
Boil the butter beans and potatoes till tender in sufficient water with a little salt. Drain and keep aside. Heat oil in a pan and sauté the onions, cloves, cardamom and cinnamon for a little while. Add the tomatoes, garlic paste, ginger paste, chillie powder, turmeric, garam masala / spice powder, coriander powder, coconut paste, a little of the chopped coriander leaves and salt and stir fry till the oil separates from the mixture. Add the boiled butter beans / lima beans and potatoes and 1 cup water and simmer on low heat till the gravy thickens. Garnish with chopped coriander leaves. Serve with rice or chapattis

ASPARAGUS IN BUTTER

250 grams asparagus
2 tablespoons butter
1 teaspoon ground black pepper
Salt to taste

Cut the asparagus into one inch pieces. Heat some water in a suitable pan and steam / boil the asparagus bits till just tender. Drain the water. Stir in the butter, pepper and salt. Serve as a side dish.

COOKING CLASSES IN BANGALORE BY BRIDGET WHITE-KUMAR

SIMPLE INDIAN DISHES AND ANGLO-INDIAN CUISINE

Bridget White Anglo-Indian Recipes

Bridget White Anglo-Indian Recipes

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