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Spicy Indian One Pot Curry

Name: How to cook Spicy Indian One Pot Curry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

thelittlecurryball

Spicy Indian One Pot Curry

This dish was one of the first complicated things I'd tried in my kitchen. I've always loved beans and vegetables. Both these come together in a curry that my aunt used to make during the harvest festival that we celebrate in Southern India called Pongal. It's mostly made in rural areas where the first fist-fulls of all the crops grown by a household and the village are used to make a curry which is offered to the Sun God as a thank you for providing life on earth. This curry is eaten with the "first rice" that is slightly overcooked to give it a sticky, gummy consistency. Since this festival always occurs during the month of January, I've always felt that this was an excellent way to start the year, with a little bit of the best of everything, coming together in a harmonious medley that always managed to explode my senses. This recipe is my interpretation of that nostalgic dish that I associate with festivals, family and cold weather. I hope you try it and enjoy it as much as I do.

Ingredient

Food ration :

8 servings

Cooking time :

1 hour

2 tbsp

mustard seeds

1 tbsp

clarified butter / cooking butter

2 tbsp

fennel seeds

2 tbsp

fenugreek seeds

3 large

onions, chopped

2 tbsp

ginger garlic paste

2 stalk

curry leaves, chopped

4 each

green chillies

5 large

ripe tomatoes

50 grams

black eyed peas

50 grams

black gram

50 grams

lima beans

8 each

garlic cloves

2 tbsp

curry powder

1 tsp

turmeric powder

2 medium

potatoes

2 medium

brinjals / eggplants

2 medium

carrots

250 grams

bottle gourd / calabash

250 grams

yellow pumpkin

2 tbsp

red chilli powder

2 tbsp

coriander seeds powder

1 cup

tamarind sauce

1 pinch

asafoetida

Cooking instructions

* Step 1

Rinse the soaked beans and pressure cook them with 7-8 cloves of garlic, 1 tsp turmeric powder, all of the curry powder, salt and water enough to just cover the beans. The cooked beans should be intact but mush at the slightest pressure. Set aside.

* Step 2

Roughly chop the vegetables and boil them till they are 3/4th cooked. Boiling the bottle gourd / calabash separately is advisable as it will disintegrate if cooked as much as the other vegetables. Set aside.

* Step 3

Heat oil in a large curry pot. Add the clarified butter to it and let it melt.

* Step 4

Next, add the mustard seeds and the fennel seeds and let them sputter. Add the fenugreek seeds. Take care not to burn them as it would spoil the basic sauce.

* Step 5

Add the chopped onion to this and fry till they are semi translucent after which add the ginger garlic paste and fry till the raw smell is no more.

* Step 6

Add the chopped curry leaves and slitted green chillies and fry. The aroma at this point would be a rich smell without any rawness to it.

* Step 7

Add the chopped tomatoes and let the mixture blend. Add the salt and remaining turmeric powder, all of the red chilli powder to this. Let the tomatoes dissolve and the oil separate. Add a little stock from the boiled vegetables if the mixture is too dry.

* Step 8

After the basic sauce is ready, add all the beans and vegetables along with the water it was cooked in. If you feel that the liquid part of the curry is less, add hot water and mix it in. Let it boil for 5-7 minutes.

* Step 9

Add the tamarind sauce and asafoetida to the curry and boil for another 5 minutes. Finish with chopped cilantro leaves and serve hot.

* Step 10

This curry can be eaten with rice, any kind of bread or even as a stand alone dish, sort of like an Indian version of the Mexican chili. You can customize the beans and vegetables according to their availability in your vicinity.

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