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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil the potatoes in plenty of water until tender, drain and keep aside. | 2. In the meantime, heat oil in a pot. | 3. Add fenugreek (methi) seeds and allow it to crackle. | 4. Once it stops crackling and turns lightly golden brown, add cumin seeds and allow to crackle. | 5. Once it stops crackling, add 10-15 fresh curry leaves, green chillies and ginger. | 6. Mix well and stir-fry until the raw smell of ginger is gone. | 7. This takes about 5 minutes. | 8. Then add gramflour and stir-fry it for 20 minutes, mixing it continuously, on low flame, until it is no longer raw taste-wise. | 9. (Note: Use 5 tsps. heaped of gramflour). | 10. Add the remaining 10 fresh curry leaves alongwith asafoetida powder. | 11. Stir-fry for 3-4 minutes on high flame. | 12. Stir in water, turmeric powder and red chilli powder. | 13. Add tomatoes, yam and flat Indian beans (guavar). | 14. Bring to a boil. | 15. Lower flame, add 4 tsps. | 16. of salt and mix well. | 17. Allow the curry to come to a boil twice (two times) again. | 18. In the meantime, soak the ladyfinger with 1 tsp. | 19. of salt in 1 cup of tamarind water (see the following steps to know how to make it). | 20. Bring this to a boil. | 21. This step is done so as to ensure that the ladyfinger will not break while cooking in the curry. | 22. (This is a special tip passed on to me from Subru uncle!). | 23. Add all the chopped vegetables now alongwith the ladyfinger mixture (add the water as well in which you boiled the ladyfinger), mix well and boil for 30 minutes. | 24. In the meantime, soak about 3 inches of tamarind in 1 cup of hot water and squeeze out the pulp from the tamarind as nicely as you can. | 25. Measure out 1 cup of this pulp. | 26. This pulp is what I call'tamarind water'. | 27. Note that the consistency of this tamarind water should be such that it consists more of tamarind and less of water. | 28. Now add this tamarind water to the curry. | 29. Boil for 30 minutes. | 30. Remove from flame, garnish with corriander leaves and serve hot with cooked long-grain Basmati rice and/or low-fat plain yogurt for a complete meal in Asian-Indian curry and veggie food heaven! | 31. Please note: When we prepare this curry at home (every Friday for lunch this is a staple in my home!), we do not use carrots and white pumpkin, that's why I have mentioned these as optional ingredients. | 32. You can use them if you wish to. | 33. ENJOY! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable drumstick	4 -5	pieces	washed chopped	-	-	-	-
ladyfinger	4	cups	washed trimmed chopped	-	-	-	-
potato	3		peeled washed cut boiled	-	-	-	-
yam 'suran	2	cups	chopped called	-	-	-	-
flat indian bean	2	cups	chopped called	-	-	-	-
white pumpkin	2	cups	cubed	-	-	-	-
carrot	2		washed peeled cut	50.02	11.6876	1.1346	0.2928
green chilies	5 -6		washed trimmed chopped	-	-	-	-
turmeric powder	2	teaspoons		-	-	-	-
red chili powder	1 1/4	1/4		-	-	-	-
oil	4	tablespoons		448.51199999999994	0.0	0.1434	50.9338
tomato	2		washed peeled chopped	83.72	18.564	4.368	0.728
fenugreek seed	1	teaspoon		11.950999999999999	2.1590000000000003	0.851	0.2372
cumin seed	2	teaspoons		15.75	1.8581	0.748	0.9353
ginger	2	inches	peeled washed chopped	-	-	-	-
curry leaf	35		washed divided	-	-	-	-
flour	5	teaspoons		60.2375	13.1881	0.9793	0.2337
asafoetida powder	2	tablespoons		-	-	-	-
water	24	cups		0.0	0.0	0.0	0.0
salt	5	teaspoons	divided	-	-	-	-
tamarind pulp	2	cups	divided	-	-	-	-
coriander leaf	5	tablespoons	chopped	1.15	0.1835	0.1065	0.026000000000000002

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.