Vegetable Curry In Tomato Sauce


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This curry can be served both as a dal and as a subzi.

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Serves 8.
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  1. Add 4 teacups of water to the tomatoes and cook for 10 minutes.
  2. When cooked, take out a thick puree by passing through a sieve.
  3. Cut the potatoes and the vegetables into big pieces.
  4. Heat the ghee and fry the mustard seeds and cumin seeds until they begin to crackle.
  5. Add the asafoetida and the gram flour and cook on a slow flame for at least 2 to 3 minutes.
  6. Add the tomato puree, vegetables, curry leaves, green chillies, garam masala, paste and salt and cook for 15 to 20 minutes or until the veegetables are soft.
  7. Serve hot.
RECIPE SOURCE : Saatvik KhanaBuy this cookbook
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 on 11 Oct 12 09:24 AM

Bhindi, French beams and drumsticks cooked in a mildly spiced tomato gravy.