Confused Curry

Confused Curry

A mixed vegetable curry combining more than five vegetables including potatoes, eggplants, cauliflower, carrots, tomatoes and bell peppers

  • 1 Cauliflower (cut into florets)
  • 1 cm Tomato (cut into 1cm by 1cm pieces)
  • 1 cm Bell pepper (cut into 1cm by 1cm pieces)
  • 1 cm Carrot (cut into 1cm by 1cm pieces)
  • 1 cm Onion (cut into 1by 1cm pieces)
  • 1 Potatoes (cut into cubes)
  • 1 Egg plant (cut into cubes)
  • 1 tsp Fenugreek seeds
  • 1 tsp Mustard seeds
  • 2 pinches Asafoetida
  • 2 tsp Turmeric
  • 1 Pc Ginger (finely chopped)
  • 1 garlic (finely chopped)
  • 1 Green Chillies (finely chopped)
  1. Boil the cauliflower florets in salt water till the water starts boiling and keep aside
  2. Prepare a tomato, bell pepper (capsicum), carrot and onion
  3. Once the oil heats up, add 1 tsp fenugreek, 1tsp mustard, 2 pinches asafoetida, 2 tsp turmeric.
  4. Add finely chopped ginger, garlic and green chillies and saute for a minute
  5. Add roughly cut onions and saute till soft
  6. Add the rest of the veggies and salt to taste
  7. Add one red and green tomato – chunked
  8. Add roughly chopped potato chunks and aubergines (egg plant)
  9. Add cauliflower florets kept aside earlier
  10. Add enough water till it rises slightly from the base of the wok
  11. Cover and cook on a low flame till semi done and add jaggery to taste
  12. Taste, adjust salt and sweetening. Add a heaped tbsp of chickpea flour and toss well to avoid lumps

Carrot Capsicum Potato Curry

Carrot Capsicum Potato Curry
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Course: Main Dish
Cuisine: Indian-Vegetarian
Servings: 6 Servings
Ingredients
Main ingredients
  • 3 Potatoes large, peeled and cubed
  • 3 Carrots cubed
  • 5 BellPeppers/ Capsicum- washed
  • salt to taste
  • Sugar sweetness to taste
For the tempering
  • 2.5 Tbsp. Sesame oil or Oil of choice
  • 3 Garlic cloves - crushed
  • 2 Green Chillies
  • 1/2 tsp. Red Chilli Powder
  • 2 tsp. Fenugreek / Methi Seeds
  • 2 tsp. Mustard seeds / Rai
  • 2 tsp. Cumin seeds / Jeera
  • 3 Pinches Asafoetida
  • 1 tsp. Turmeric powder
  • 2 tsp. Cumin-coriander powder / Dhania Jeera powder
Vessel
  • A Large Non-stick WOK
Garnishing
  • handful Cilantro / Coriander / Kothmir/Hara Dhania - washed and finely chopped cilantro
Instructions
  1. Place Wok on medium flame
  2. Add Oil, Add Methi and let it crackle
  3. Add Mustard & Cumin and let it crackle
  4. Add green Chilli, Asafoetida, Turmeric Powder, Dhania-Jeera powder
  5. Add chopped coriander/ cilantro
  6. Add Capsicum
  7. Sauté for 2 -3 minutes
  8. Add Carrots
  9. Sauté the mix for 2-3 minutes
  10. Add Potatoes and salt, Mix well
  11. Cover & let it cook
  12. Keep mixing well occasionally
  13. When half done add Red chilli powder & sugar for sweetness
  14. Cover and allow the veggie to get done.
  15. Taste adjust taste with salt and sugar
  16. Serve.

Calabash / Lauki / Dudhi Curry

See the video of this Curry on our youtube channel

Calabash / Lauki / Dudhi Curry
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
 
A simple curry from a simple vegetable - Dudhi /Lauki / Ghiya / Sorakaya / Bottlegourd / Calabash. A Gujarati Home favourite enjoyed with Plain rice or chapatis. This recipe has been a great hit on my blog and is the highest viewed video on our youtube channel
Course: Main Dish
Cuisine: Gujarati, Indian-Vegetarian
Servings: 6 Servings
Ingredients
For the Curry
  • 1 large sweet Bottle gourd - Dudhi-Lauki peeled, washed & nicely cubed (approx. 1.5 kg. when whole)
  • 2 Potatoes washed, peeled, washed & nicely cubed & immersedwater
  • 3 medium size tomatoes washed & cubed
For the tempering
  • 3 tsp. Oil of choice I use sesame oil
  • 4 pinches Asafoetida
  • 1/2 tsp. Turmeric powder
  • Green Chillies chopped Coriander
  • 1 tsp. Cumin-coriander powder / Dhania Jeera powder
  • 1 tsp. Mustard seeds / Rai
  • 2 tsp. Cumin seeds / Jeera
  • 1 tsp Red Chilli Powder or to taste
  • salt - to taste
  • Jaggery- - to taste
Cooking vessel
  • 1 Pressure Cooker
Instructions
  1. On a high flame, put the pressure cooker, pour oil
  2. Add fenugreek/ Methi seeds Allow to crackle
  3. Lower flame to the lowest 🙂 Add Mustard & cumin Allow to crackle
  4. Add Asafoetida , Green Chillies & Coriander/Cilantro
  5. Add Turmeric powder , Dhana Jeera powder & tomatoes Add Red Chilli powder
  6. Saute for just 1 minute Add the cubed gourd, potatoes
  7. Add salt jaggery
  8. Stir & mix well Put pressure to give 3 whistles Allow patiently for the Cooker to cool
  9. Once the pressure cooker cools, open lid transfer contents to a serving bowl Taste with a spoon and adjust taste by adding salt or jaggery
Recipe Notes

Goes well with Plain rice