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South Indian Vegetable Curry

South Indian Vegetable Curry

Ready in 30 minute

Serves : 4


1/4 c Vegetable oil
1 pn Mustard seeds
1 1/2 ts Ginger; grated
1 lg Yellow onion; thinly sliced
2 Green chiles; seeded
2 1/2 ts Coriander, ground
2 1/2 ts Cumin, ground
1/4 ts Turmeric
1 sm Potato; cubed
2 Carrots; cubed
1 Eggplant; cubed
1/4 lb Green beans; chopped
2 Green bell peppers; chopped
2 ts Salt
1 pn Sugar
1 1/2 c Coconut milk
4 tb Cilantro; chopped
1/4 ts Paprika
Toasted coconut; for garnish


Heat oil in a large skillet over medium heat.

Fry mustard seeds until they pop.

Add ginger, onion, and chiles and fry for 2 minutes.

Stirring constantly, add coriander, cumin, and turmeric and cook gently for a few seconds longer.

Add the vegetables and cook, stirring constantly, for 5 minutes.

Add salt, sugar and coconut milk.

Cover and cook gently for about 10 minutes, or until the vegetables are tender.

Mix in the cilantro & sprinkle with the paprika before serving.

Garnish with toasted coconut.

About Mohammad Daeizadeh

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