Fried Vegetable Curry

May 07, 2012

Fried Vegetable Curry

(Bhuna Niramish)

We can't think without vegetable curry. The word "Vegetable" comes from the Latin vegetabilis (animated) and from vegetare (enliven), which is derived from vegetus (active), in reference to the process of a plant growing. It was first recorded in English in the 15^th century. Vegetables are eaten in many ways. Such as fried vegetable curry, snacks etc. Most of the people of the world like vegetarian meal. Fried vegetable curry is very tasty and delicious. It is found everywhere in the world. Vegetables are cultivated everywhere in the world. Some spices are needed to cook the fried vegetable curry. Its method of cooking is very easy. The process is given below;

Ingredients:

• ½ kg (1lb) palwals
• ½ kg (1lb) potatoes
• ½ cup cooking oil
• ½ cup shelled peanuts
• 4 cardamoms
• 3 sticks 2.5 centimeter piece cinnamon
• 1 tablespoon sliced ginger
• 1 bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• Sugar  to taste
• Salt to taste

    Cooking Process:

1. Peel the pawals and potatoes Cut into cubes.
2. Fry the vegetables separately deep brown in 4 teaspoons of oil.
3. Fry the peanut crisp. Crush the cardamoms, cinnamon and ginger.
4. Heat the oil in a frying pan. Put in the crushed spices and bay leaf.
5. Stir; add the ground spices, mix in half cup of water. Boil 1-2 minutes stirring constantly.
6. Add the vegetables, salt and 1 cup of water to cook the vegetables.
7. Cover and cook over a low heat stirring regularly. Add sugar when vegetables soften.
8. Remove from heat and transfer the niramish into a serving dish. Sprinkle with the peanuts.

Serve with chapatti, khichuri, pullao or boiled rice. Yield 8 servings.