Ingredients - Serves 6
- 500 g potatoes, peeled and cubed
- 400 g carrots, peeled and cubed
- 200 g broccoli, cut into florets, optional
- 1 tbsp oil
- 1 tbsp mustard seeds
- 4 tbsp white vinegar
- 1 tbsp soft brown sugar or palm sugar
- 1 tbsp soy sauce
- 10-12 curry leaves
- fresh coriander, chopped, optional
- For the spice paste
- 15 dried red chillies, soaked in hot water for 15 minutes
- 1 medium-sized (or 200 g) onion, preferably brown, cut into large pieces
- 20 g garlic, chopped
- 10 g lemongrass (stalks only), thinly sliced
- 10 g ginger, chopped
- 10 g galangal, chopped
- 3 tbsp oil
- 1-2 tbsp water
Steps
- Make the spice paste
- Grind together all of the ingredients for the spice paste until smooth
Use a {mortar and pestle} if you are making small quantities. Otherwise, use a {spice mill}, {Indian mixie grinder} or {magic bullet} or something similar. Regular blenders are too large, so they will just toss the contents around instead of grinding them
- To make the curry
- Heat 1 tbsp of oil in a large pan. Add mustard seeds and curry leaves and fry till the seeds splutter
- Add the spice paste and fry it until it starts to thicken. You will eventually see oil separating out towards the sides of the pan
- Add the potatoes and carrots and 5-6 cups of water. Cover and cook till the vegetables are soft
- Add vinegar, sugar and soy sauce. Mix well and add the broccoli
- Let the curry simmer for one minute and turn off the heat
- Garnish with fresh coriander and serve hot with plain rice
By Sirisha Tadimalla on