I brought some frozen Undhiyo vegetables from an indian shop and was wondering what to do with them.Here in melbourne we don't get indian eggplants quite easily.We get them in Asian grocery shops or indian shops if we are lucky.This curry is a type of ready made curry which can be done quite fast if we have all the ready made stuff at home.
UNDHIYO VEGETABLES TAMARIND CURRY:
Ingredients:
Undhiyo vegetables(frozen)-1 packet
(Indian brinjals,Indian broad beans,Yam,Raw Plantain,baby potatoes)
Onion-1 no(Big-chopped medium size)
Tomato-2(Medium size).
Turmeric-a pinch
Red chilli powder or Sambhar powder-2 tsp
Coriander powder-3 tsp
Tamarind-a lemon size(extract juice by adding water)
Salt to taste
For Tempering:
Cumin seeds-1/4 tsp
Mustard seeds-1/4 tsp
Curry leaves-a bunch
For Garnishing:
Coriander leaves
Method:
In a hot kadai,add oil.When the oil is medium hot add cumin seeds,mustard seeds and curry leaves.After the mustard seeds splutter add onions and fry them till they are translucent.
Now add the tomatoes and fry for a while.Add the undhiyo vegetables,red chilli powder,turmeric and coriander powder.Mix well and cook till the vegetables are half cooked say abt 5 minutes.Now add the tamarind extract and allow the vegetables to completely cook till the curry attains a semigravy consistency.Garnish with coriander leaves and curry leaves.Serve hot with rice and Papad.
