Vegetable Creole Curry | Cooksmart | Sanjeev Kapoor Khazana

Brinjals and drumstick leaves cooked in creole style

VEGETABLE CREOLE CURRY

Ingredients

2 cups fresh drumstick leaves
3-4 long brinjals, peeled and cut into small cubes
2 tbsps oil
1 tsp turmeric powder
1 tsp curry powder
½ tsp cumin seeds
10 curry leaves
1 fresh bay leaf
5-6 cloves, crushed
2 cups thick coconut milk
1 tsp chopped ginger-garlic
1 fresh yellow chilli
Salt to taste
Black pepper powder to taste

Method

1. Heat oil in a pan, add brinjal and saute. Add turmeric powder and curry powder and saute.
2. Heat water in another pan, add drumstick leaves. Turn off heat, remove excess water and set the leaves aside.
3. Add cumin seeds, curry leaves, bay leaf and cloves to the first pan and mix.
4. Add coconut milk, mix and let the mixture simmer.
5. Squeeze out excess water from the drumstick leaves and chop them.
6. Add ginger-garlic and mix. Chop yellow chilli, add to the pan and mix well. Add drumstick leaves and mix well.
7. Switch off the heat, add salt and pepper powder and mix.
8. Transfer into a serving bowl and serve hot.

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