The Ramadan Cookbook
By Anisa Karolia
About the recipe
Try this for a lighter iftar meal, packed with vegetables in a spicy masala made with warm spices, curry leaves to infuse some warmth and chilli powder to add heat. My grandmother used to make this delicious curry in a karahi, a deep wok traditionally made of cast iron, used in South Asian cooking. It distributes heat evenly, meats brown better and vegetables cook faster and it lasts a lifetime. If you don’t own one, you can still make this dish in a nonstick pot. Just as delish!
Recipe From
1 potato, peeled and cut into 3cm chunks
1 carrot, peeled and cut into 1cm slices
1 small dhoodi (bottle gourd), peeled and cut into 3cm chunks
1 aubergine, cut into 3cm chunks
1 drumstick, peeled and cut into finger-length pieces
2 onions
200g tinned chopped tomatoes
4 tablespoons oil
5–6 curry leaves
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon chilli paste
100g frozen peas
100g tinned sweetcorn kernels, drained
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon chilli powder
½ teaspoon ground turmeric
60ml water
½ red pepper, chopped into 3cm chunks
½ green pepper, chopped into 3cm chunks
salt
chopped fresh coriander, to garnish
You can also add sliced courgettes with the peppers – so healthy and delicious and no need to peel.
To add some creamy goodness to your karahi, you could stir in 4–5 tablespoons of coconut milk.
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