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Spicy Indian One Pot Curry
Spicy Indian One Pot Curry

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The ingredients needed to cook Spicy Indian One Pot Curry:
  1. Get basic sauce
  2. Get oil
  3. You need mustard seeds
  4. Provide clarified butter / cooking butter
  5. Get fennel seeds
  6. Get fenugreek seeds
  7. Provide onions, chopped
  8. You need ginger garlic paste
  9. Use curry leaves, chopped
  10. Provide green chillies
  11. Use ripe tomatoes
  12. Provide beans (soaked for 12+ hours at least)
  13. Use black eyed peas
  14. You need black gram
  15. Provide lima beans
  16. Prepare garlic cloves
  17. You need curry powder
  18. Get turmeric powder
  19. Get salt
  20. Use water
  21. Provide vegetables
  22. Use potatoes
  23. Get brinjals / eggplants
  24. Provide carrots
  25. Provide bottle gourd / calabash
  26. Take yellow pumpkin
  27. Prepare water
  28. Get salt
  29. You need masalas
  30. Prepare turmeric powder
  31. You need red chilli powder
  32. You need coriander seeds powder
  33. Prepare salt
  34. Provide finishing
  35. You need tamarind sauce
  36. Provide asafoetida
  37. Prepare chopped cilantro leaves
Instructions to make Spicy Indian One Pot Curry:
  1. Rinse the soaked beans and pressure cook them with 7-8 cloves of garlic, 1 tsp turmeric powder, all of the curry powder, salt and water enough to just cover the beans. The cooked beans should be intact but mush at the slightest pressure. Set aside.
  2. Roughly chop the vegetables and boil them till they are 3/4th cooked. Boiling the bottle gourd / calabash separately is advisable as it will disintegrate if cooked as much as the other vegetables. Set aside.
  3. Heat oil in a large curry pot. Add the clarified butter to it and let it melt.
  4. Next, add the mustard seeds and the fennel seeds and let them sputter. Add the fenugreek seeds. Take care not to burn them as it would spoil the basic sauce.
  5. Add the chopped onion to this and fry till they are semi translucent after which add the ginger garlic paste and fry till the raw smell is no more.
  6. Add the chopped curry leaves and slitted green chillies and fry. The aroma at this point would be a rich smell without any rawness to it.
  7. Add the chopped tomatoes and let the mixture blend. Add the salt and remaining turmeric powder, all of the red chilli powder to this. Let the tomatoes dissolve and the oil separate. Add a little stock from the boiled vegetables if the mixture is too dry.
  8. After the basic sauce is ready, add all the beans and vegetables along with the water it was cooked in. If you feel that the liquid part of the curry is less, add hot water and mix it in. Let it boil for 5-7 minutes.
  9. Add the tamarind sauce and asafoetida to the curry and boil for another 5 minutes. Finish with chopped cilantro leaves and serve hot.
  10. This curry can be eaten with rice, any kind of bread or even as a stand alone dish, sort of like an Indian version of the Mexican chili. You can customize the beans and vegetables according to their availability in your vicinity.

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