Sunday, March 18, 2007

Vegetable Jaipuri / Mixed Vegetable Curry / Mixed vegetable Kurma

This is a recipe I tried and loved a lot, now I make the masala powder in excess and store it in an airtight container, for it comes handy when I want to try the dish again. I am from the southern part of India and we do not use much of tomatoes in the gravy, but we have a more of tamarind and coconut base. So any dish with a dash of coconut and has a tomato base I am for it, since I find it as a blend of north Indian and south Indian gravy.

Different combination of vegetables can be used and I have tried it with carrot potatoes and peas as mentioned or also with beetroots and beans. I do not pressure cook the vegetables because I hate to loose all the boiled water which is rich in nutrients, instead I cook it in a separate wide bottomed vessel with very less of water. Finally when the vegetables have to be added to masala mix, add the vegetables along with the water left. (Usually it will be very less)
I have to mention few words about kajal’s blog, pictures speak more than words in her blog. She has patience to photograph each and every step of the recipe. This helps an amateur cook like me a lot.

Enjoy vegetable jaipuri with roti.

Click here Vegetable Jaipuri / Mixed Vegetable Curry / Mixed vegetable Kurma Recipe

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