Vegetable Patia Curry Recipe - Serves 4

Vegetable Patia Curry Recipe

187 calories each serving (385 calories if eating with rice)

Taste Rating = 8     Heat Rating = Hot



Ingredients

500g (1 lb 1 oz) mixed green vegetables (your choice)
3 tablespoons (45ml) unsweetened natural yoghurt
1 medium onion, peeled and coarsely chopped
4 cloves of garlic, peeled and halved
2.5cm (1 inch) cube fresh ginger root, peeled and coarsely chopped
2 tablespoons (30ml) vegetable oil
1/2 teaspoon (2.5ml) black mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
2 teaspoons (10ml) ground paprika
1 teaspoon (5ml) chilli powder
1 teaspoon (5ml) ground coriander
1/2 teaspoon (2.5ml) ground cumin
1 red bell pepper (capsicum), deseeded and finely chopped
2 fresh red chillies, finely chopped
2 tablespoons (30ml) brown/raw sugar
2 medium tomatoes, finely chopped
2 tablespoons (30ml) tomato puree
1 tablespoon (15ml) tamarind puree
1 teaspoon (5ml) salt


Method

Cook the mixed green vegetables, drain, coarsely chop and set aside
Put the yoghurt, onion, garlic, ginger and 4 tablespoons (60ml or 2 fl oz) cold water into a food processor, blend into a paste and set aside
Heat the vegetable oil in a large heavy-bottomed frying pan or saucepan over a medium to high heat
Add the black mustard seeds, fennel seeds, cumin seeds and fenugreek seeds, mix well and stir-fry until the seed start to pop (30-90 seconds)
Add the paprika, chilli powder, ground coriander and ground cumin, mix well and stir-fry for 1 minute
Add the yoghurt and onion paste that you made earlier, mix well and stir-fry for 2 minutes
Lower the heat to medium, add the red (bell) pepper, red chillies, mix well and cook for 7 minutes, stirring often
Add the brown sugar, tomatoes, tomato puree and tamarind puree, mix well and cook for 4 minutes, stirring often (every 30 seconds or so)
Add the precooked vegetables and salt, mix well, bring to a good simmer and simmer until the vegetables are heated through (5-8 minutes), stirring now and again (add a little hot water if the curry becomes too dry)
Serve hot

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Recipe submitted by Talia Jhadav on 11 November 2014