Wednesday, December 21, 2011

Roasted vegetable curry/kathrika murungakai varuval/porial

 The blend of eggplants and drumsticks makes a nice combination both in texture and flavor. The jack fruit seeds used in this recipe is usually available in frozen section of Indian grocery stores. This curry is very popular in South Indian weddings. As a variation, you can also add grated coconut at the end.  

1 large chopped onion
1 chopped tomato
2 Indian eggplants
1 small drumstick
1 potato
5 Jackfruit seeds
1/4 tsp of turmeric
1 tsp of red chilly powder
1 tbsp of coriander powder*
1  tbsp of oil
salt as required


1/2 tsp of mustard
2 cloves of garlic
1 sprig of curry leaves

1.Peel the potato skin. Cut the eggplant and potato along the lengths. Pressure cook the vegetables together with turmeric and salt. Peel the skin of the Jackfruit seeds and cut in to halves.
2.Heat oil in the saucepan, add the seasoning mustard and curry leaves. As the mustard sputters, add slit garlic and chopped onion. Saute for a minute. Then add the tomatoes and saute them.
3.Add the spices red chilly powder, coriander powder and little salt to the pan. Now add the cooked vegetables and saute well till they are roasted. 
4.As the mixed vegetable curry is ready, serve with rice and dhal.


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