Chettinad Curry
Ingredients
- ½ cup chopped unpeeled carrots
- ½ cup chopped French beans
- ½ cup cauliflower florets
- 2 medium-sized green bell peppers (capsicums), deseeded and chopped
- 3-4 medium tomatoes, finely chopped
- 1 tsp unrefined salt
- 1 cup water
- 1 sprig curry leaves
For the Curry Masala
- 1 medium sized onion, roughly chopped
- ½ cup grated fresh coconut
- ½ tsp chopped unpeeled ginger
- 1 tsp chopped garlic
- ¼ tsp turmeric (haldi) powder
- 1 tsp black pepper (kali mirch) powder
- 2 Kashmiri red chillies
- 1 tsp fennel seeds (saunf)
For the Tempering
- 2 medium sized onions, finely chopped
- ½” pc cinnamon
- 2 cloves
- 2 green cardamoms
- 1 pc star anise
Method
Grind curry masala ingredients with a little water to make a smooth paste. Take all the vegetables (except onions and tomatoes) in a bowl, add curry paste, mix well and marinate for 10‐15 minutes.
Dry roast the onions, cinnamon, cloves, green cardamoms and star anise in a deep pan until the onions are translucent and the spices are fragrant. Add the tomatoes and salt and cook until the tomatoes are pulpy. Add marinated vegetables and 1 cup of water and let it simmer for 5 minutes, or until the vegetables are done. Garnish with curry leaves and serve hot.
Serves 4