My weekend lunch, wholesome and satisfying Mix Vegetable Curry with Rice, accompanied by Devilled Eggs and crispy Papad.
Ingredients for the vegetable curry
Vegetables :
100 grams of french beans chopped into bite size pieces
100 grams of shelled green peas
2 orange carrots chopped into pieces
200 grams of potatoes chopped into cubes
For the curry :
Grind to paste the below mentioned ingredients with just enough water.
2 or 3 dry kashmiri Chillies
1 teaspoon of cumin seeds
1 teaspoon of pepper corn
1/2 inch cinnamon stick
3 cloves
1/4 teaspoon of turmeric powder
2 cloves of garlic
1 Onion sliced
Ingredients
2 medium size onions finely chopped
2 medium size tomatoes finely chopped
1/4 cup finely chopped coriander leaves
Salt to taste
200 ml coconut milk
Method
Step 1
Heat up some oil in a pan, once hot sauté the finely chopped onions till lightly browned.
Step 2
Add the tomatoes and stir fry till soft and done. Add the ground masala, salt to taste and 1/2 cup water and cook for a minute, stirring occasionally.
Step 3
Add the chopped potatoes and allow to cook for a minute. Mix in the green peas , chopped carrots and french beans. Cover and cook on low flame for 2 minutes.
Step 3
Add 1 cup water and allow to cook till done to your liking. Add salt if required only. Finally add the coconut milk and finely chopped coriander leaves.
For the Devilled Eggs
Devilled eggs are easy to make appetizers. Simple ingredients , truly delightful and satisfying.
Ingredients
3 eggs
Chipotle sauce according to one's liking
1/4 cup finely chopped coriander leaves
Method
1. Boil the Eggs:
Place the eggs in a single layer in a saucepan and cover with water. Bring to a boil and cook till done.
2.
Drain the hot water and transfer the eggs to an ice bath to cool for about 5 minutes.
3.Prepare the Filling:
Slice the eggs in half lengthwise. Remove the yolks and place them in a medium bowl. Mash the yolks with a fork. Add Chipotle sauce according to your liking , finely chopped coriander leaves to the mashed yolks . Mix until smooth and creamy.
5. Fill the Eggs:
Spoon or pipe the yolk mixture back into the egg white halves. Serve immediately or refrigerate until ready to serve.
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