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Vegetable karahi
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Total Time:
1 hour 35 minutes
Spicy vegetable curry with warm spices and curry leaves, cooked in a traditional cast iron karahi for enhanced flavors. If you don't have one, a nonstick pot works just as well!
Ingredients:
  • 1 potato peeled and cut into 3cm chunks
  • 1 carrot peeled and cut into 1cm slices
  • 1 small dhoodi (bottle gourd) peeled and cut into 3cm chunks
  • 1 aubergine cut into 3cm chunks
  • 1 drumstick peeled and cut into finger-length pieces
  • 2 onions
  • 200 g tinned chopped tomatoes
  • 4 tablespoons oil
  • 5 -6 curry leaves
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon chilli paste
  • 100 g frozen peas
  • 100 g tinned sweetcorn kernels drained
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon chilli powder
  • ½ teaspoon ground turmeric
  • 60 ml water
  • ½ red pepper chopped into 3cm chunks
  • ½ green pepper chopped into 3cm chunks
  • salt
  • chopped fresh coriander to garnish
Instructions:
  • 1. Boil a large pot of water over high heat. Add potato, carrot, dhoodi, aubergine, and drumstick. Cook for 15-20 minutes until veggies are slightly tender but still firm. Drain in a colander and set aside. 2. Finely dice one onion and blend the other in a food processor for a unique texture. Blend tomatoes until smooth. Set aside. 3. In a wide saucepan over medium heat, sauté oil, curry leaves, and onions until golden, about 15 minutes. Add ginger, garlic, and chili paste. Stir in the partly cooked veggies, peas, sweetcorn, spices, and puréed tomatoes. Season and mix gently to keep the veggies intact. 4. Cover and simmer over medium heat for 10-15 minutes. Add water, red and green peppers. Cook for an additional 5-6 minutes. Garnish with chopped coriander before serving.

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