Yesterday I made a Vegetable Madras, which was just spot on. Once again I got that toffee aroma when frying down the base sauce as the oil started to separate
1/2 Onion chopped into Quarters
1 Carrot peeled and sliced
6 Green Beans (French or Kenyan) chopped into 3 cm pieces
1/3 Red Pepper cut into 2 cm squares or strips will do
1/3 Green Pepper cut into 2 cm squares or strips will do
4 mushrooms sliced
1 Potato peeled and cubed
Add more veggies as you wish, broccoli, cauliflower, sweet potato, yams, suede etc.
Cook the veggies in boiling water with 1 tsp turmeric, 1/2 tsp salt and 6 curry leaves until soft, but still firm. Drain from water and keep some of the water aside.
150ml SnS base sauce
3 tbsp Oil
2 finely chopped Green Chillies
1 tsp of Garlic and Ginger paste
1 Desert spoon of Tomato Puree
1 tsp Kashmiri Mirch (Chilli Powder
1 bunch of fresh Coriander chopped
Squeeze fresh lemon Juice
1/4 tsp salt
Heat the oil in a pan
Add the fresh chillies and cook for 1-2 minutes
Add the Garlic and Ginger paste and cook for around 30 seconds
Add the Tomato Paste and cook for 1 minute
Add the Kashmiri Mirch and cook gently for around 30 seconds, do not burn.
Add 1 ladle of the base sauce and mix well, let it fry for a minute
Add the rest of the base and cook through, let it reduce until you get that toffee aroma which normally happens when the oil is separating from the base itself.
Add the veg and stir in well, add a little of the vegetable water if the mixture is too thick to get the consistency you want, I like mine a bit on the runny side
Add the salt, freshly chopped coriander and the lemon juice and mix in well
Serve either with rice, bread as a main course or as an accompaniment
Topic: Vegetable Madras, Illustrated ( 25,735 )
