Maldivian Veg Curry
by Kanuhura, Maldives
06 Dec 2010
This recipe has been viewed 21159 times
Redolent with the exotic flavours of the island.
Maldivian Veg Curry recipe - How to make Maldivian Veg Curry
Preparation Time: Cooking Time: Total Time:
Makes 4 to 6 servings
For The Curry Sauce
2 tbsp oil
1/8 tsp coriander powder
1/8 tsp turmeric powder
1/8 tsp cumin seeds powder
3 curry leaves
1/8 tsp curry powder , readily available in the market
2 kewra leaves
1/2 tbsp chopped garlic (lehsun)
1/2" cinnamon (dalchini) stick
1 cup light vegetable stock
Other Ingredients
1/2 cup diced and blanched carrot
1 cup blached cauliflower, florets
1 cup blanched ladies finger (bhindi)
1 cup diced and blanched brinjal (baingan / eggplant)
1/2 cup diced onions
1 cup peeled , dicedandboiled potatoes
1/2 tsp salt
1/2 tsp black peppercorns (kalimirch)
For Garnish
chopped coriander (dhania)
For Serving
plain curd andsteamed rice
Method
For the curry sauce
How to proceed
For the curry sauce
- For the curry sauce
- Heat oil in a large skillet. Add the onions and garlic and sauté on a medium flame, till the onions turn transparent.
- Add the coriander powder, turmeric powder, cumin powder, curry leaves, curry powder and cinnamon stick and sauté on a medium flame for 2 to 3 minutes, or till it gives out a nutty aroma.
- The vegetable stock and simmer for approximately 10 minutes or till the sauce becomes thick. Add the kewra leaves and mix well.
How to proceed
- How to proceed
- Add the blanched vegetables to the curry sauce and simmer for 1 minute.
- Add the salt and pepper and mix well.
- Serve hot with plain yoghurt and basmati rice, garnished with coriander.
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