HYDERABADI MIXED VEGETABLE CURRY

There are number of ways to make a mixed vegetable curry. All over the world different recipes are made with different combinations of vegetable. In India itself, there are so many ways to make mixed veg curry. I have already shared the Bengali way of cooking mixed veg curry. Today I am sharing the hyderabadi style.

INGREDIENTS

Blanched (except brinjal) mixed vegetable (like beans, carrot, cauliflower, green peas, potatoes, brinjal)-2 cups

Chopped onion-1 large

Ginger garlic paste-2 tsp

Tomato puree-1 cup

Cumin seeds-1 tsp

Garam masala whole- bayleaf, cinnamon, cardamom, cloves

Beaten curd-2 tbsp

Turmeric-1 tsp

Red chilli powder-1 tsp

Any curry powder-1 1/2 tsp

Chopped coriander-1/2 cup

METHOD

Take oil in a wok, and put the cumin seeds, the garam masala and the bayleaf as tempering. Fry for few second. Then put the chopped onion, followed by ginger garlic paste. After frying the masala a little while, add the vegetables (fry the brinjal separately, smearing salt, turmeric and sugar) and fry well. Then add turmeric powder, red chilli powder, tomato puree and the curry powder. Add the seasonings as well. Now when the vegetables are nicely done, add the beaten curd. Put little water and lid-cook for sometimes. Sprinkle chopped coriander and serve hot with roti or parantha.