Monday, March 05, 2007

Rasam Vegetable Curry

Main Ingredients:
  • Cooking oil - 2 tablespoons (1 Tbsp = 15mL)
  • Tomato - 2 medium sized
  • Red Onion - small cut in half
  • Corriander - as much as you like (a.k.a Dhania)
  • Mustard Seeds - half tea spoon (a.k.a. Rai)
  • Cumin seeds - half tea spoon (a.k.a. Jeera)
  • Turmeric powder - quarter tea spoon (a.k.a. haldi)
  • Red chilli powder - 1 tea spoon (can be varied)
  • Garam masala powder - a pinch
  • Rasam powder- 1 tea spoon
  • Salt - to taste
The vegetables:
  • Carrot - 2.5 inches long sliced into small cubes
  • Green Peas - quarter handful
Note:- You will see something else with the peas, nicely chopped. They were called RUNNER BEANS and I am not sure what are they. I got them together with the peas and did not want to throw it out so I just cooked it.

The cooking instructions:
  1. As shown, chop the tomatos, onions, carrots and corriander. Keep em aside for now.
  2. Transfer the oil in a bowl and add the cumin and mustard seeds. Heat on high flame. Wait untill you see the seeds crackle. Then add the onions.
  3. Wait untill the onions are browning and then add the tomatos & turmeric powder. Stir and cook until the tomatos are mushy.
  4. Now add 1 cup of water, red chilli powder, rasam powder and garam masala powder as well. Transfer all the vegetables & the corriander and mix well.
  5. Add a bit more water and cook with lid on for 10-13 minutes. After, check for consistency. The gravy should be a little on the thicker side. Enjoy!!!
A nice addition at the end is sugar, about 2 tea spoons of it. Makes a very nice curry, gujarati style!!

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