MIX VEGETABLE CURRY

INTRODUCTION

INGREDIENTS

Yesterday night , I had my exams. I was forced to invent a recipe and that too it was to have gravy and it should be none of my old recipe.I was not to use coconut or Cashew or peanuts or Ghasaghasa for gravy and I was not to use any of the conventional spices like Dhania, Jeera Garam Masala powder etc. The curry was to be used both with parathas and Rice. And I had to use all available vegetables in the fridge only. These were the conditions laid down by my wife and daughter. I had one hour and I had to think, plan and implement all in one hour. I took up the challenge and here is what I invented .I was really surprised that curry meant for six people was finished off in between three of us and our neighbours, and after a long time I had praises from both my family members. (you see , it is very difficult to please them now) So folks, Here it is on the platter.

Potato 1 medium
Beans 100 gms.
Green peas 1/4 cup
Double Beans 1 cup
Green Brinjal 1 no.
Carrot 1 medium
Oil 3 ladles
Cloves/Cinnamon 5 nos. and 2 to 3 sticks
Cardamoms 3 nos.

FOR THE GRAVY
Onion 1 +1 (two)
Tomato 1 no. larger than medium
Capsicum 1 no. medium
Potato 1 no. medium
Curds 1 ladle

WET SPICES
Ginger 1 " piece
Garlic 6 to 7 cloves

DRY SPICES
Cinnamon sticks 1 " size 8 nos.
Cardamom 1 no.
Chilli Powder 1.5 spoons
Turmeric powder 1/4 spoon.

METHOD OF PREPARATION

Slice onion in thin long slices, also slice Capsicum in thin strips , cut tomato in small pieces (very) Shell peas and Double beans. Cut beans in cross cuts and don't let any fibre in them. Dice one potato in small cubes and another potato in larger pieces but thinner, as you are going to mash it for gravy. Dice tomato making very small pieces. Dice carrot also in small pieces. Make paste of Ginger and Garlic. After that , make paste of another onion and keep aside. Prepare powder of Cinnamon and one Cardamom .(do this before you wet grind the spices). When you powder these spices, it is better you add chilli powder and turmeric powder to whole spices so that the grinding would be better. Or else you will not be able to powder the spices properly. Using a pressure pan, Pressure cook large cubes of potato first and then when done, mash it and keep aside. Now put all the other vegetables in it and add a bit of salt and quarter spoon of sugar. Add just one cup of water and pressure cook for two whistles. Immediately cool it under a tap and remove the lid. The vegetables would be 3/4 the cooked. Set aside. Take oil in a Kadai and add Cardamoms, cloves and cinnamon. When cloves puff up, add sliced onion, and little salt, fry for about three to four minutes, add Capsicum slices and fry for another three to four minutes. Now add ginger Garlic paste, turn and fry for one or two minutes on medium flame. Now add tomato pieces and salt. Fry till tomatoes become soft .Add all the dry spices now and also a ladle of Curd. let it simmer for two to three minutes. Now the mass of gravy would be ready. Add the 3/4 cooked vegetables to kadai and also add mashed potato. Add water and make thick gravy. Set the gas on high and let it simmer for five to six minutes. Check for salt now. Add chilli powder and salt as per your taste. When done, cover the kadai and let all the masalas work up in vegetables. This will take about 1 hour. Reheat and serve HOT!!!. This preparation would really surprise you. And that is a promise.

Enjoy!!! 
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