Sunday, 12 August 2012

Sri Lankan Vegetable Curry

Sri Lankan Vegetable Curry

We are going around the world and coming out with dishes from America, Far East, North and Down Under. Toady I'm posting a dish from our neighbouring country Sri Lanka. You will be surprised to find that this dish is no different from our regular Indian Curry dishes. Only difference is that, this dish is cooked in Coconut oil. I generally prepare this dish in Vegetable oil and enjoy... you can do the same.

Preparation time  : 10 minutes
Cooking time       : 20 minutes
Difficulty              : Very easy
Serves                  :  4

Ingredients :

1 large Carrot, grated
1 cup thinly sliced Brussels sprouts
6 -8 Green Beans, chopped
1/2 cup shelled Peas
2 tablespoons Oil (use any Vegetable Oil)
1/2 teaspoon Black Mustard seeds
1/2 teaspoon Fenugreek seeds
1/2 teaspoon Cumin seeds
1/2 Onion, chopped
1 sprig Curry Leaves
2 dry Chilies, chopped
1/4 cup desiccated Coconut (you can also use fresh coconut)
2 tablespoon hot water
1/4 teaspoon Chili powder
Pinch of Turmeric powder
1 Green chili, chopped
3/4 teaspoon Salt

Method :

In case you are using the desiccated coconut, soak it  in the hot water to make it fluffy. Otherwise go as per instructions..
1) Heat the oil in a wide mouthed pan over medium heat. When oil gets hot, quickly add the mustard seeds, fenugreek seeds and the cumin seeds.
2) When the seeds crackle, add the chopped onions and stir fry.

3) When the onions are caramelised, add the curry leaves and chopped dry chilies and then the coconut. Stir fry for 2 -3 minutes.

4)  Now add the chili powder and the turmeric powder and stir well.

5) Now add the carrots, peas, beans and Brussels sprouts. Mix them well. Fry for sometime, about 5 minutes. Sprinkle hot water in between to keep the spices from burning and veggies to get cooked.

6) After the veggies start wilting, add little the chopped green chillies and salt and mix well. Cook for about a minute or two and remove from stove. Check the seasonings and adjust , if required.

7) Serve hot with Rice.


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