As mentioned earlier, I do not like to spend too much time in the kitchen and always prefer recipes that are not time consuming. Most of my recipes are thus but last Saturday I needed an extra easy one since my daughter had extra classes in the morning and being a holiday, I overslept. Having frozen vegetables and egg is a plus point during such times. A pressure cooker also comes handy and it ensures that you lose less nutrients.
And being an egg family, most vegetable curries end up with a few eggs! I have a microwaveable appliance which lets me boil eggs while the curry is cooking.
Quick Vegetable/Egg Curry
Ingredients
1. Frozen vegetable mix - 1 and 1/2 cup
2. Potato - one medium (cut into big cubes)
3. Tomato - one medium sliced
4. Crushed Garlic and Ginger - 1 tbspn
5. Chilly powder - 1 tspn
6. Coriander powder - 1 tbspn
7. Garam Masala powder - 1 tspn
8. Pepper powder - 1/2 tspn
9. Turmeric powder - 1/2 tspn
11. Coconut powder - 2 to 3 tbspn
12. Green Chilly - 2 sliced
13. Small onions - 4 sliced
14. Mustard seeds - 1/2 tspn
15. Curry Leaves - a few
Method
Take a pressure cooker and add a tablespoon of oil. Saute the crushed garlic/ginger until the raw smell leaves. Add the rest of the ingredients except 14&15 with one and half cup of water and enough salt. Close the cooker and turn the heat on high until the first whistle. Leave it on simmer for 5 minutes and switch off the flame.
Heat a tablespoon of oil and let the mustard crackle. Add the sliced onions and curry leaves and fry until brown. Open the pressure cooker (make sure it has cooled down or cool it by holding the bottom of the cooker under the tap water) and add the seasoned oil. The curry is ready in less than 15 minutes! Now enjoy with chapatti or bread.
And being an egg family, most vegetable curries end up with a few eggs! I have a microwaveable appliance which lets me boil eggs while the curry is cooking.
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| This is where the eggs get cooked while inside the Microwave Oven |
Quick Vegetable/Egg Curry
Ingredients
1. Frozen vegetable mix - 1 and 1/2 cup
2. Potato - one medium (cut into big cubes)
3. Tomato - one medium sliced
4. Crushed Garlic and Ginger - 1 tbspn
5. Chilly powder - 1 tspn
6. Coriander powder - 1 tbspn
7. Garam Masala powder - 1 tspn
8. Pepper powder - 1/2 tspn
9. Turmeric powder - 1/2 tspn
11. Coconut powder - 2 to 3 tbspn
12. Green Chilly - 2 sliced
13. Small onions - 4 sliced
14. Mustard seeds - 1/2 tspn
15. Curry Leaves - a few
Method
Take a pressure cooker and add a tablespoon of oil. Saute the crushed garlic/ginger until the raw smell leaves. Add the rest of the ingredients except 14&15 with one and half cup of water and enough salt. Close the cooker and turn the heat on high until the first whistle. Leave it on simmer for 5 minutes and switch off the flame.
Heat a tablespoon of oil and let the mustard crackle. Add the sliced onions and curry leaves and fry until brown. Open the pressure cooker (make sure it has cooled down or cool it by holding the bottom of the cooker under the tap water) and add the seasoned oil. The curry is ready in less than 15 minutes! Now enjoy with chapatti or bread.
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