INGREDIENTS:
3 TBSP VEGETABLE OIL
1 LARGE ONION, FINELY CHOPPED
2 TBSP GROUND CORIANDER
2 TBSP GROUND CUMIN
1 TSP GROUND TURMERIC
2 CLOVES GARLIC, FINELY CHOPPED
2 TSP FINELY CHOPPED FRESH GINGER ROOT
120 ML NATURAL YOGURT, LIGHTLY WHISKED
2 TBSP GROUND ALMONDS
4 RIPE TOMATOES, SKINNED, DESEEDED AND ROUGHLY CHOPPED
120 ML HOT WATER
6 MEDIUM NEW POTATOES, SCRUBBED AND QUARTERED LENGTHWAYS
2 MEDIUM PURPLE AUBERINES, HALVED ACROSS, EACH CUT
INTO 8 PIECES
1 TSP SALT, PLUS EXTRA TO TASTE
1-2 LARGE FRESH CHILLIES, DESEEDED AND FINELY CHOPPED
10 WHOLE BABY CARROTS OR 4-5 MEDIUM CARROTS, SLICED
ON THE DIAGONAL
250 G YARD-LONG BEANS OR FRESCH BEANS, CUT INTO 5
CM LENGTHS
4 TBSP CHOPPED FRESH CORIANDER LEAVES TO GARNISH
PROCEDURE:
1) HEAT THE OIL IN A LARGE-BASED PAN. ADD THE ONION
AND FRY, STIRRING
CONTINUOUSLY, FOR 6 MINTUES.
2) ADD THE GROUND CORIANDER, GROUND CUMIN AND TUMERIC,
AND FRY,
STIRRING CONTINUOUSLY, FOR ABOUT 1 MINUTE.
STIR IN THE GARLIC AND
GINGER.
3) GRADUALLY ADD THE YOGURT TO THE PAN AND COOK, STIRRING
CONTINUOUSLY,
FOR 1-2 MINTUES. ADD THE GROUND ALMONDS,
HALF THE CHOPPED POTATOES
AND THE HOT WATER. STIR AGAIN, THEN ADD
THE POTATOES, AUBERINES AND
SALT. LOWER THE HEAT, COVER THE PAN AND
SIMMER FOR 7 MINUTES.
4) ADD THE CHILLIES, THE WHOLE OR SLICED CARROTS AND
THE BEANS. STIR
ONCE, THEN COVER THE PAN AND SIMMER VERY
GENTLY FOR ABOUT 15 MINUTES,
OR UNTIL ALL THE VEGETABLES ARE TENDER.
5) ADD MORE SALT, IF NECESSARY. AND STIR IN THE REMAINING
CHOPPED
TOMATOES. COOK FOR 1 MINUTE MORE, TO
HEAT THE TOMATOES THROUGH,
THEN REMOVE FROM HEAT AND SPRINKLE WITH
THE CHOPPED FRESH CORIANDER
TO GARNISH.
