Vegetable Curry

Name: Vegetable Curry
Ingredients: 2 to 3 tablespoons vegetable oil; 1 tablespoon panch phoran (a spice blend of cumin, black mustard, fennel, onion and fenugreek seeds); 3 medium tomatoes, finely chopped (not seeded) and their juices; 1 teaspoon (heaping) ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon red chili powder; 1 to 2 small red (hot) chile peppers, stemmed and not seeded; 1 teaspoon salt; 2 medium potatoes, peeled and cut into 1/2-inch pieces; 1/2 cup shelled lima beans; 1 to 2 cups water; 1/2 cup okra, cut into about 1/3-inch rounds; 1/2 cup chopped string beans; Uncooked kernels from 2 ears of corn; 1/2 cup coarsely chopped cilantro leaves, for garnish

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Servings: 4

Author : From Pritha Mehra of Falls Church

Instructions

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Step 1

1 In a large saute pan or wok over medium-high heat, heat the oil

Step 2

2 Add the panch phoran and let it sizzle for a few seconds

Step 3

3 Add the tomatoes, coriander, cumin, chili powder, chili peppers to taste and salt, and cook for 5 to 7 minutes, stirring occasionally, until a paste forms

Step 4

4 Add the potatoes and lima beans; cover and cook for about 10 minutes, adding water as needed and stirring to combine

Step 5

5 After the potatoes and lima beans have cooked for 5 minutes, add the okra and string beans and cook for 5 minutes, stirring occasionally

Step 6

6 (After 10 minutes of cooking, the potatoes should be soft enough to be pierced easily with a fork

Step 7

7 )

Step 8

8 Add the corn kernels and cook for 1 minute

Step 9

9 Remove from the heat; transfer to a serving dish and garnish with the cilantro leaves

Step 10

10 Serve warm

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