Wednesday, December 12, 2012,2:02 AM
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PrintMIXED VEGETABLE BHAJEE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Curry Puree: Heat the ghee in a large frying pan or wok. Stir-fry the ginger-garlic for 1 minute.
- Add the onion and stir-fry for about 2-3 minutes. Stir in the curry paste, tomato puree and fresh coriander with enough water to prevent the mixture from sticking. Simmer for about 5 minutes.
- Heat the oil in a large frying pan or wok. Add the cumin, mustard and coriander seeds and stir-fry for a minute.
- Add the curry puree and stir-fry for 5 more minutes. Mix in the curry paste and the sliced tomatoes. Stir fry for about 3-5 minutes.
- Add the prepared vegetables, the chopped fresh coriander and garam masala.
- Simmer until the vegetables are heated through and tender. Adjust seasoning with salt to taste and serve hot.
INGREDIENTS
- 750 grams mixed vegetables, sliced into bite-sized pieces, blanched in boiling water and drained
- 250 grams tomatoes, thinly sliced
- 50 ml Cooking oil
- 2 teaspoon mild curry paste
- 1 tablespoon chopped fresh coriander
- 2 teaspoons garam masala
- 1 teaspoon white cumin seeds
- 1 teaspoon black mustard seeds
- 1 teaspoon coriander seeds
- Salt, to taste
- Curry puree
- 90 ml ghee
- 2-3 garlic cloves, finely chopped
- 2 inch piece fresh root ginger, finely chopped
- ½ onion, finely chopped
- 2 teaspoons mild curry paste
- 1 teaspoon tomato puree
- 1 tablespoon chopped fresh coriander
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