Vegetable Curry (Jung)
Yield
4 servingsPrep
20 minCook
30 minReady
50 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
ghee (clarified butter)
|
|
| ½ | teaspoon |
cumin seeds
crushed |
|
| ½ | teaspoon |
coriander seeds
crushed |
|
| 1 | tablespoon |
ginger root
minced |
|
| 1 | tablespoon |
garlic
minced |
|
| ½ | cup |
onions
diced |
|
| 1 | teaspoon |
turmeric
|
|
| 1 | teaspoon |
garam masala
|
*
|
| ½ | teaspoon |
chili powder
|
|
| 1 | each |
dried red chiles
minced |
* |
| 2 | each |
bay leaves
|
*
|
| 2 | cups |
mixed vegetables
chopped |
|
| 1 | cup |
potatoes
diced |
|
| 1 | cup |
tomatoes
diced |
|
| 1 | cup |
water
|
|
| 1 | teaspoon |
white vinegar
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
ghee (clarified butter)
|
|
| 2.5 | ml |
cumin seeds
crushed |
|
| 2.5 | ml |
coriander seeds
crushed |
|
| 15 | ml |
ginger root
minced |
|
| 15 | ml |
garlic
minced |
|
| 118 | ml |
onions
diced |
|
| 5 | ml |
turmeric
|
|
| 5 | ml |
garam masala
|
*
|
| 2.5 | ml |
chili powder
|
|
| 1 | each |
dried red chiles
minced |
* |
| 2 | each |
bay leaves
|
*
|
| 473 | ml |
mixed vegetables
chopped |
|
| 237 | ml |
potatoes
diced |
|
| 237 | ml |
tomatoes
diced |
|
| 237 | ml |
water
|
|
| 5 | ml |
white vinegar
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 5 | ml |
black pepper
|
|
Directions
Heat ghee in a large pot.
Add cumin, coriander, ginger, garlic and onion and stir-fry for 1 minute.
Add turmeric, garam masala, chili powder, minced red chili and bay leaves.
Mix well and stir-fry for another minute.
Add vegetables, potatoes and tomatoes.
Mix well and cook for another 5 minutes.
Add water and bring to a boil.
Add remaining ingredients.
Serve hot over boiled rice.
