Brown Curry Gravy Recipe - Cooking Index
Brown Curry Gravy Recipe - Cooking Index
| 1 | Tomato grated or finely chopped | |
| 1 | Onion cut in slivers (large) | |
| 1 | Capsicum cut in thin lengths | |
| 1 teaspoon | Garlic grated | |
| 1 teaspoon | Ginger grated | |
| 1 tablespoon | Coriander leaves finely chopped | |
| 2 tablespoons | Tamarind water | |
| 1 teaspoon | Wheat flour | |
| 1/2 teaspoon | Red chilli powder | |
| 1/4 teaspoon | Turmeric powder | |
| 1/2 teaspoon | Dhania - (coriander seed) powder | |
| 1/2 teaspoon | Cumin seeds | |
| 3 x | Asafoetida | |
| Salt to taste | ||
| 3 tablespoons | Oil | |
| Roast Together and Dry Grind | ||
| 2 | Cardamoms | |
| 2 | Cloves | |
| 2 | Peppercorns | |
| 1/2 | Cinnamon stick broken | |
| 1 | Bayleaf | |
| 2 x | Red chillies dry |
Dry roast wheat flour to a light pink, stirring continuously. Keep aside.
Heat oil, add onions, fry till well browned.
Drain well by pressing, putting back oil in pan.
Cool onions a bit. Grind in mixie. Keep aside.
In remaining hot oil, add cumin seeds allow to splutter.
Add asafoetida, capsicum, ginger, garlic stir fry for a minute.
Add all dry and ground masalas, flour, stir well.
Add tomatoes, tamarind water, salt, stir.
Simmer till gravy is thick and oil starts to separate.
Add prepared veggies and stir, keep cooking for 2 minutes.
Garnish with chopped coriander, serve with parathas, rotis, etc.
Goes well with: Chunky veggies like boiled baby potatoes with skin, boiled
peas, chopped stirfried brinjal pieces. (For this, fry brinjals pieces in
oil, drain, keep aside, adjust quantity of oil required, and continue by
frying the onions.)
Making time: 30 minutes Makes: 2 1/2 to 3 cups
Shelflife: Refrigerated 2 days
Source:
Indian Lowfat Cooking by Roshi Razzaq
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