Mild Mixed Vegetable Curry

Mild Mixed Vegetable Curry 

This is a very mild curry. Neither curry powder nor chili powder is used. It is suitable for Children and people who cannot take spicy (hot) food. Eggplant is used in this recipe. Eggplant is also known by the names such as aubergine and brinjal. If you are allergic to  eggplant or if you have an itchy body, you may omit the eggplant. Other vegetables used in this curry are raw plantain and chayote.

Ingredients for Mild Mixed Vegetable Curry 

                                   Recipe summary
                                             For
                                       Mild Mixed Vegetable Curry 
Preparation time: 30 minutes
Cooking time :40 minutes

Serves : 6

1. Peel one plantain with a potato peeler wash and cut into 1” pieces and put it in a bowl of water. 
Heat a wok and add 2 table spoon of oil. Add drained and dried plantain pieces. Fry in low heat for 31/2  minutes til it turns light brown. Remove and set it aside

Vegetables

2. Wash  3 small egg plants slice into 12/2 inch pieces and immerse  in water. 
Drain and dry eggplant pieces. Heat the same wok and add the balance vegetable oil and add eggplant pieces and fry in low heat for about 10 minutes or until it becomes slightly darker brown than the plantain fry. Remove the brinjal pieces and set them aside.

3. Peel one chayote with a potato peeler. Use gloves as mentioned above. Chayote oozes slimy gum. It is harmless. Wash and cut  into 1” pieces and set this aside.

Ingredients

4. Extract juice from 45 grams the tamarind by adding ½ cup of lukewarm water.



5. Add some more oil.
Add 2 onions chopped.
 Fry in low heat for about 5 minutes or till it becomes translucent. Add chopped  3 cloves garlic, 30 grams ginger, chopped 2 green chilies and curry leaves. Fry for 1 minute.

6. Add 1/8 cinnamon powder,  1/8 tsp fenugreek seeds, 1/8 tsp cumin seeds, ½ tsp turmeric powder,   and ¼ tsp pepper powder  Fry for 1 minute.

Mild Mixed Vegetable Curry 

7. Add all the vegetables. Add 6 cups of water and bring to the boil.

8.Reduce the heat to medium and add tamarind juice and salt. Cover and cook for 10 minutes, stirring occasionally. Remove the cover and continue cooking open for another 5 minutes.

9. Add ½ cup coconut milk and boil uncovered for 3 minutes.


              Mild Mixed Vegetable Curry is ready.                                                     

                                        Recipe follows in detail with pictures.


Preparation time: 30 minutes
Cooking time :40 minutes
Serves : 6

Ingredients
Main
1 chayote 450 grams
1 green plantain (raw) 270 grams
3 small eggplants 300 grams


Others 2 onion 160 grams, chopped
2 green chilli medium size 15 grams
3 cloves garlic, chopped
1 sprig curry leaves, chopped
30 grams ginger chopped
20 gram tamarind seedless or 45 grams of tamarind with seeds
½ cup coconut milk
1 tsp salt
4 table spoon of vegetable oil.
Spices
1/8 teaspoon cinnamon powder
1/8 teaspoon fenugreek seeds

1/8 tea spoon cumin seeds
½ tsp turmeric powder

¼ tsp pepper powder

Ingredients

Preparation
1. Peel the plantain with a potato peeler wash and cut into 1” pieces and put it in a bowl of water. If you do not keep covered in water the plantain pieces will discolour due to oxidation. While peeling the plantain will ooze out a sticky form of gum which will discolour your hands. Use a glove on the hand that holds the plantain while peeling.

Chopped green plantains

2. Peel chayote with a potato peeler. Use gloves as mentioned above. Chayote oozes slimy gum. It is harmless. It will not stain or irritate. Wash it after peeling to remove the gum. Cut this also into 1” pieces and set this aside.

Chopped chayote

3. Wash the eggplant and remove the top. Slice into 1 ½ inch size pieces. Set it aside in a bowl immersed in water. Brinjal will discolour due to oxidation like plantain.

Eggplant chopped

Eggplant, chayote and raw plantain chopped and
 immersed in salt water

4. Extract juice from the tamarind by adding ½ cup of lukewarm water.
Method
1. Drain and dry plantain pieces. Heat a wok and add 2 table spoon of oil. When the oil is hot, add plantain pieces and fry in low heat for 31/2  minutes or until it becomes very light brown as shown in the picture. Remove and set it aside.

Raw plantain pieces fried

2. Drain and dry eggplant pieces. Heat the same wok and add the balance vegetable oil and let it become hot. Add eggplant pieces and fry in low heat for about 15 minutes or until it becomes slightly darker brown than the plantain fry. Remove the brinjal pieces and set them aside.

Eggplant pieces fried

3. Now there will be little oil left in the wok and it will be sufficient to fry the other ingredients. When the oil in the wok is hot add onions and fry.  If you sprinkle a pinch of salt the onion will fry faster. add garlic and ginger,green chili and curry leaves and fry.
4. Now is the time to add spices. Add cinnamon powder,  fenugreek seeds, cumin seeds, turmeric powder,  curry leaves and pepper powder. Fry for 1 minute.
5. Add all the vegetables and add 6 cups of water and bring to the boil. Please note that we did not fry chayote. Reduce the heat to medium and add tamarind extracted and salt. Cover the wok or saucepan and cook for 10 minutes, stirring occasionally. Remove the cover and continue cooking open for another 5 minutes.
6. Add coconut milk and boil uncovered for 3 minutes.
7. Switch off the head.

Curry is ready. It can be served with rice, noodles, pasta or bread.


Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
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