I just had a great curry meal before reading this very positive article by Viva Sarah Press from israel21c.org. It's amazing how my favorite food can beat cancer.
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Next time you order a curry dish at your local Indian restaurant, you'll be happy to know that Tel Aviv University research shows you may be winning the fight against cancer, too.
According to the research, turmeric -- the bright yellow spice in curry -- combined with an arthritis drug may help treat cancer.
Dr. Shahar Lev-Ari of Tel Aviv University's School of Public Health at the Sackler Faculty of Medicine found that curcumin - turmeric's active ingredient - can fight cancer when used in combination with Celecoxib, a popular anti-inflammatory drug used to treat arthritis.
Lev-Ari and colleagues said the unusual combination helps alleviate the inflammatory response caused when cancer takes root in the body. The researchers said the treatment has had promising results in human clinical trials.
"Although more testing will be needed before a possible new drug treatment is developed, one could combine curcumin with a lower dose of a cancer anti-inflammatory drug, to better fight colon cancer," Lev-Ari said in a statement.
The researchers said they hope their findings will help in the fight against all cancers.
"It has the promise of being an important life-extending therapy, particularly for non-curable pancreatic cancer, suggested by the very promising results we achieved for 20 pancreatic cancer patients," said Nadir Arber of the Sackler Faculty of Medicine.
The findings were recently published in the journal, Therapeutic Advances in Gastroenterology.
Curry Hotline; Bristol's best delivery service
Wednesday, March 30, 2011
The New Spice Trade
Indian food is indeed Britain's favourite! No wonder! Thanks to Bruce Palling of online.wsj.com for this nice article.
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Britain's relationship with Indian food has been a long love affair. Curry recipes were published in England as far back as the mid-18th century and the first Indian restaurant (the Hindoostane Coffee House) opened in London in 1810. Queen Victoria was an early devotee, having a staff of Indian cooks and even commissioning Indian-themed rooms at Osborne House, her royal residence on the Isle of Wight.
Currently, Indian restaurants in Britain outnumber those of any other culinary style and chicken tikka masala is reputed to be the country's favorite dish. While there is considerable controversy about the authenticity of this and other British-Indian staple dishes such as mutton vindaloo, it hasn't affected the growing recognition of top Indian restaurants by the British culinary establishment. The latest U.K. Michelin Guide awarded a total of five stars to Indian restaurants in London, ranking them second after French establishments, tied with Italian.
The success of these Modern Indian chefs isn't confined to Britain. Less than a year ago, Vineet Bhatia, whose Rasoi restaurants in London and Geneva have a Michelin star each, launched Ziya, which is now arguably the leading contemporary restaurant in Mumbai. It isn't just a one-way street; Rohit Khattar, the owner of the top Modern Indian in New Delhi (Indian Accent), also has a successful establishment in London (Chor Bizarre), while Trishna in Mumbai has an equally acclaimed branch in the U.K. capital.
The top three Modern Indian restaurants in India are considered to be Varq and Indian Accent in New Delhi, and Ziya in Mumbai. All three abjure the traditional way of sharing dishes, choosing instead to serve them fully plated in the European style. Food critics have seized on this culinary cross-pollination, calling it a "Frenchification," which is barely code for "inauthentic rubbish."
A recent article by Vir Sanghvi, India's most influential food critic, in the Hindustan Times's Brunch magazine has stirred the curry pot all the more, arguing that "No cuisine can advance on the basis of food made for foreigners, so the real evolution must happen in India and it must appeal to Indians." While he concedes that there are some great Modern Indian chefs in Britain, Mr. Sanghvi implies that their fame rests predominantly on their ability to tone down the spiciness of traditional Indian fare to literally make it more palatable for European sensibilities. Mr. Sanghvi told me that in his opinion, the top Indian chefs in London are forgetting what Indian food and flavors should be like. "To some extent what is happening in New Delhi and Bombay is mimicking Western presentation, but they are keeping the flavors more or less intact, whereas in London, they are merely appealing to Western sensibilities."
There is definitely a major cultural divide on this question, with many critics and leading Modern Indian chefs outside of India saying more subtle and complex flavors are able to emerge as the chili factor is toned down. "Indian cooks end up killing the birds and animals they serve twice—firstly, when they are slaughtered and secondly, when they cook them," says Atul Kochhar, owner of Benares, perhaps the most popular of the top Indian restaurants in London. "They need to wake up and learn how meat should be treated and then how to cook it with respect." Mr. Kochhar, along with Mr. Bhatia, were the first Indian-born chefs to win Michelin stars in London in 2001. Benares, Mr. Kochhar's establishment in the heart of Mayfair, serves superb Indian dishes, such as a tandoor grilled salmon with yogurt, paprika, mustard and lime leaf, and lamb cutlets with ginger, turmeric and peppercorns. There is no lack of traditional spices, but they do not sear the back of your throat.
Mr. Bhatia of Rasoi says the major disadvantage facing chefs in India is the quality of the produce. "That is why they use heavy spices because the produce is not of very good quality," he says. "When you have exceptionally good fish or meat, you want it to sing on its own, not be cloaked by heavy spices." The dishes at his Chelsea restaurant, such as a mushroom-encrusted chicken, have a precision more associated with French haute cuisine than traditional Indian fare. Mr. Bhatia, who also provides meals for British Airways' First Class, says he lost patience with diners who demanded curry and beer, so now doesn't serve either at Rasoi. "I tell them that we are a proper Indian restaurant, not a British curry house," he says. "I got so tired of people complaining that our rogan josh was not authentic because it wasn't floating in oil or have green and red chilies poking out of the top. I got around the problem by simply calling our version Kashmiri slow-cooked shank of lamb and that made it a lot easier."
Mr. Sanghvi, the critic, concedes that spices can conceal a product's original taste. "Indian food is so spice-heavy that it is virtually impossible to discern the difference between free range or farmed chicken or even whether it is from the breast or leg," he says. "However, the way ingredients are spiced is far more important than what they originally tasted like. On the other hand, the basic meat in virtually all Indian restaurants is goat, which is not available in London at all."
Curry Hotline; Bristol's best delivery service
______________________
Britain's relationship with Indian food has been a long love affair. Curry recipes were published in England as far back as the mid-18th century and the first Indian restaurant (the Hindoostane Coffee House) opened in London in 1810. Queen Victoria was an early devotee, having a staff of Indian cooks and even commissioning Indian-themed rooms at Osborne House, her royal residence on the Isle of Wight.
Currently, Indian restaurants in Britain outnumber those of any other culinary style and chicken tikka masala is reputed to be the country's favorite dish. While there is considerable controversy about the authenticity of this and other British-Indian staple dishes such as mutton vindaloo, it hasn't affected the growing recognition of top Indian restaurants by the British culinary establishment. The latest U.K. Michelin Guide awarded a total of five stars to Indian restaurants in London, ranking them second after French establishments, tied with Italian.
The success of these Modern Indian chefs isn't confined to Britain. Less than a year ago, Vineet Bhatia, whose Rasoi restaurants in London and Geneva have a Michelin star each, launched Ziya, which is now arguably the leading contemporary restaurant in Mumbai. It isn't just a one-way street; Rohit Khattar, the owner of the top Modern Indian in New Delhi (Indian Accent), also has a successful establishment in London (Chor Bizarre), while Trishna in Mumbai has an equally acclaimed branch in the U.K. capital.
The top three Modern Indian restaurants in India are considered to be Varq and Indian Accent in New Delhi, and Ziya in Mumbai. All three abjure the traditional way of sharing dishes, choosing instead to serve them fully plated in the European style. Food critics have seized on this culinary cross-pollination, calling it a "Frenchification," which is barely code for "inauthentic rubbish."
A recent article by Vir Sanghvi, India's most influential food critic, in the Hindustan Times's Brunch magazine has stirred the curry pot all the more, arguing that "No cuisine can advance on the basis of food made for foreigners, so the real evolution must happen in India and it must appeal to Indians." While he concedes that there are some great Modern Indian chefs in Britain, Mr. Sanghvi implies that their fame rests predominantly on their ability to tone down the spiciness of traditional Indian fare to literally make it more palatable for European sensibilities. Mr. Sanghvi told me that in his opinion, the top Indian chefs in London are forgetting what Indian food and flavors should be like. "To some extent what is happening in New Delhi and Bombay is mimicking Western presentation, but they are keeping the flavors more or less intact, whereas in London, they are merely appealing to Western sensibilities."
There is definitely a major cultural divide on this question, with many critics and leading Modern Indian chefs outside of India saying more subtle and complex flavors are able to emerge as the chili factor is toned down. "Indian cooks end up killing the birds and animals they serve twice—firstly, when they are slaughtered and secondly, when they cook them," says Atul Kochhar, owner of Benares, perhaps the most popular of the top Indian restaurants in London. "They need to wake up and learn how meat should be treated and then how to cook it with respect." Mr. Kochhar, along with Mr. Bhatia, were the first Indian-born chefs to win Michelin stars in London in 2001. Benares, Mr. Kochhar's establishment in the heart of Mayfair, serves superb Indian dishes, such as a tandoor grilled salmon with yogurt, paprika, mustard and lime leaf, and lamb cutlets with ginger, turmeric and peppercorns. There is no lack of traditional spices, but they do not sear the back of your throat.
Mr. Bhatia of Rasoi says the major disadvantage facing chefs in India is the quality of the produce. "That is why they use heavy spices because the produce is not of very good quality," he says. "When you have exceptionally good fish or meat, you want it to sing on its own, not be cloaked by heavy spices." The dishes at his Chelsea restaurant, such as a mushroom-encrusted chicken, have a precision more associated with French haute cuisine than traditional Indian fare. Mr. Bhatia, who also provides meals for British Airways' First Class, says he lost patience with diners who demanded curry and beer, so now doesn't serve either at Rasoi. "I tell them that we are a proper Indian restaurant, not a British curry house," he says. "I got so tired of people complaining that our rogan josh was not authentic because it wasn't floating in oil or have green and red chilies poking out of the top. I got around the problem by simply calling our version Kashmiri slow-cooked shank of lamb and that made it a lot easier."
Mr. Sanghvi, the critic, concedes that spices can conceal a product's original taste. "Indian food is so spice-heavy that it is virtually impossible to discern the difference between free range or farmed chicken or even whether it is from the breast or leg," he says. "However, the way ingredients are spiced is far more important than what they originally tasted like. On the other hand, the basic meat in virtually all Indian restaurants is goat, which is not available in London at all."
Curry Hotline; Bristol's best delivery service
Monday, March 28, 2011
India Fest attracts a diverse crowd to SFC
Reading this article makes me realize how famous curry is! Credits to Tatiana Gonzalez for writing this wonderful article at www.gainesville.com.
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The smell of curry, coriander and cumin filled the air on Saturday at Santa Fe College for the 12th Annual India Fest and Health Fair.
The fest, hosted by the India Cultural and Education Center, or ICEC, in Gainesville, attracted a diverse crowd as usual. Every year thousands come to India Fest, where people enjoy traditional music and dance performances as well as traditional Indian food.
Vendors sold all sorts of food and other items, like beaded coin purses, different colored bangles and saris, which are long cloths worn over the body in various styles as clothing.
Along with shopping, visitors also got to take advantage of many free or reduced-price medical tests being offered.
Jennifer Harrell, a teacher in Gainesville, sat nearby as her friend received a free foot-type analysis by Gainesville Physical Therapy & Wellness.
Harrell had just enjoyed a samosa, a traditional Indian snack consisting of a triangular pastry with a savory filling inside, and was ready for more.
Harrell, a 13-year resident of Gainesville, said she loves Indian cuisine and had noticed an increase in the variety of restaurants in Gainesville from Asian countries.
Harrell said she enjoys the change.
“Better food,” she said.
The Asian population in Alachua County has grown by 71 percent or from 7,709 to 13,235 in the last 10 years, according to newly released data by the U.S. Census Bureau.
Iqbal Qaiyumi, one of the directors of Saturday’s fest, has noticed.
“It’s grown like crazy,” said Qaiyumi, who moved to Gainesville in 1983 with his wife and children. “When I was here. there were 10 families.”
Now, he said, there must be at least 1,000 families of Indian descent who live in Alachua County.
A large number of doctors, professors and other professionals are attracted by not only the university but by the nice climate and friendly environment, he said.
Naidu Challa, a Ph.D. student at UF, agrees.
Challa, who has been in Gainesville for the past three years, said he has found a home with the community at the ICEC.
He’d like to continue living in Gainesville after he graduates, he said.
“This place is awesome,” he said.
Curry Hotline; Bristol's best delivery service
___________
The smell of curry, coriander and cumin filled the air on Saturday at Santa Fe College for the 12th Annual India Fest and Health Fair.
The fest, hosted by the India Cultural and Education Center, or ICEC, in Gainesville, attracted a diverse crowd as usual. Every year thousands come to India Fest, where people enjoy traditional music and dance performances as well as traditional Indian food.
Vendors sold all sorts of food and other items, like beaded coin purses, different colored bangles and saris, which are long cloths worn over the body in various styles as clothing.
Along with shopping, visitors also got to take advantage of many free or reduced-price medical tests being offered.
Jennifer Harrell, a teacher in Gainesville, sat nearby as her friend received a free foot-type analysis by Gainesville Physical Therapy & Wellness.
Harrell had just enjoyed a samosa, a traditional Indian snack consisting of a triangular pastry with a savory filling inside, and was ready for more.
Harrell, a 13-year resident of Gainesville, said she loves Indian cuisine and had noticed an increase in the variety of restaurants in Gainesville from Asian countries.
Harrell said she enjoys the change.
“Better food,” she said.
The Asian population in Alachua County has grown by 71 percent or from 7,709 to 13,235 in the last 10 years, according to newly released data by the U.S. Census Bureau.
Iqbal Qaiyumi, one of the directors of Saturday’s fest, has noticed.
“It’s grown like crazy,” said Qaiyumi, who moved to Gainesville in 1983 with his wife and children. “When I was here. there were 10 families.”
Now, he said, there must be at least 1,000 families of Indian descent who live in Alachua County.
A large number of doctors, professors and other professionals are attracted by not only the university but by the nice climate and friendly environment, he said.
Naidu Challa, a Ph.D. student at UF, agrees.
Challa, who has been in Gainesville for the past three years, said he has found a home with the community at the ICEC.
He’d like to continue living in Gainesville after he graduates, he said.
“This place is awesome,” he said.
Curry Hotline; Bristol's best delivery service
Monday, March 21, 2011
Last Chance Foods: Curry the Conquerer
This is a beautiful story of how India's very own curry won the hearts of the foreigners. It also conqered the world of culinary and became India's trademark. Joy Y. Wang made a very wonderful job in writing this article from http://culture.wnyc.org. Enjoy reading!
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For people from many different cultures, comfort food comes in the form of curry—a saucy, gravy-like concoction usually eaten over rice or with a wrap. Savory curries can be found in culinary cultures from South and Southeast Asia to Japan and the Caribbean.
“Curry has many meanings, actually,” says Colleen Taylor Sen, who wrote “Curry: A Global History.” “I think the most basic meaning is that it’s any dish with a gravy that uses Indian spices.”
Sen analyzed a number of different curry powders and found that one of the only constants in each was the presence of the spice turmeric. She says a few decades ago curry was considered an unpopular term with South Asians and has only recently become a commonly used word.
Not all curries are spicy. Chili peppers were, after all, a New World food brought to India by British colonists.
“Chilies didn’t reach India until the late 16th century,” Culinary historian Linda Pelacchio (pictured at right) says. Pelacchio is the host of the television show "A Taste of the Past" on the Heritage Radio Network.
When the British brought Indian indentured servants to their Caribbean colonies, Indians brought their food with them. As a result, Caribbean curries are similar to Indian ones. Curries are also popular in Japan, so much so that the dish can be purchased from many vending machines.
“[Curry] was actually introduced by the British in the port of Yokohama in the 1860s,” says Sen.
She notes that the curry dish in Japan is good, but unsightly (looking something like a yellow-brown puddle), especially when compared to the elegantly presented food most often associated with Japanese cuisine.
Curry also plays a role in the history of South Africa. Bunny chows, which consist of a hollow loaf of bread filled with curry (check one out on the left), can be found throughout South Africa, and especially in the South Asian enclave of Durban.
“It was something that was developed under apartheid, where blacks weren’t allowed to go into the restaurants,” explains Sen. “The Indian restaurant owners would put this curry in this bread and then pass it out the back door. And now it’s become almost a symbol of South Africa as a melting pot.”
Try two of Sen's recipes for curry below. The first is for her easy-to-assemble "Thai Mussamen Beef Curry," and the second is for an elaborate "Classical Chicken Curry."
Thai Mussamun Beef Curry
1 pound [450 gm] stewing beef, cut into cubes
2 tablespoons oil
1 1/2 teaspoon Mussamun curry paste (purchased)
2 medium potatoes, cut into one-inch cubes
1 onion, cut into four pieces
1 1/2 cup coconut milk
1-2 tablespoons fish sauce, to taste
1 teaspoon sugar
1-5 chopped red chili peppers, to taste
½ cup roasted peanuts
Heat the oil in a heavy pot or wok and sauté the curry paste until it bubbles. Add all the other ingredients except the peanuts, stir well, bring to a boil, reduce the heat, and simmer for 45 minutes to an hour until the meat is tender. Sprinkle with the peanuts and serve with white rice.
A Classical Chicken Curry
(From “Culinary Jottings from Madras,” 1878)
Cut a small chicken into pieces and dredge with a little flour. Make a cup of stock with the trimmings and bones, a sliced onion, carrot, pepper corns, celery, salt and sugar and another cup of coconut or almond milk.
In a stew pan, sauté six shallots or two small white onions cut into rings and a clove of finely minced garlic in two ounces of good quality tinned butter until yellow brown. Add a heaping tablespoon of the stock curry powder and one of the paste, or, if the latter is not available, two tablespoons of the powder. Cook for a minute or two, adding slowly a wineglassful of the coconut milk and then the broth. Simmer for a quarter of an hour to create a rich, thick, curry sauce. Keep the sauce warm while you prepare the chicken.
In a frying pan, fry a minced shallot in an ounce of butter or clarified beef suet for a couple of minutes, then lightly fry the chicken pieces. As soon as they are lightly colored, place them in the gravy in the stew pan, marinating for at least half an hour. Then slowly simmer the mixture over a low fire, adding stock or water if needed to cover the chicken.
During this period, the bay leaf, chutney, and sweet acid should be added. If the paste was not added previously, pounded almond and coconut are now added with a little spice and grated green ginger. The curry should be tasted and more acid or sweet added if needed. As soon as the pieces are tender, a coffee cupful of coconut milk should be added and stirred for three minutes. If a dry curry is needed, the curry is simmered longer without the lid, but continually stirred so that the meat doesn’t stick on the bottom.
Remove the seeds and juice from two or three tomatoes, chop them with a quarter of their bulk of white onion, and season the mixture with salt, two finely chopped green chilies, a bit of chopped celery, a pinch of black pepper, and a tea spoon of vinegar (preferably anchovy vinegar if available).
Curry Hotline; Bristol's best delivery service
____________
For people from many different cultures, comfort food comes in the form of curry—a saucy, gravy-like concoction usually eaten over rice or with a wrap. Savory curries can be found in culinary cultures from South and Southeast Asia to Japan and the Caribbean.
“Curry has many meanings, actually,” says Colleen Taylor Sen, who wrote “Curry: A Global History.” “I think the most basic meaning is that it’s any dish with a gravy that uses Indian spices.”
Sen analyzed a number of different curry powders and found that one of the only constants in each was the presence of the spice turmeric. She says a few decades ago curry was considered an unpopular term with South Asians and has only recently become a commonly used word.
Not all curries are spicy. Chili peppers were, after all, a New World food brought to India by British colonists.
“Chilies didn’t reach India until the late 16th century,” Culinary historian Linda Pelacchio (pictured at right) says. Pelacchio is the host of the television show "A Taste of the Past" on the Heritage Radio Network.
When the British brought Indian indentured servants to their Caribbean colonies, Indians brought their food with them. As a result, Caribbean curries are similar to Indian ones. Curries are also popular in Japan, so much so that the dish can be purchased from many vending machines.
“[Curry] was actually introduced by the British in the port of Yokohama in the 1860s,” says Sen.
She notes that the curry dish in Japan is good, but unsightly (looking something like a yellow-brown puddle), especially when compared to the elegantly presented food most often associated with Japanese cuisine.
Curry also plays a role in the history of South Africa. Bunny chows, which consist of a hollow loaf of bread filled with curry (check one out on the left), can be found throughout South Africa, and especially in the South Asian enclave of Durban.
“It was something that was developed under apartheid, where blacks weren’t allowed to go into the restaurants,” explains Sen. “The Indian restaurant owners would put this curry in this bread and then pass it out the back door. And now it’s become almost a symbol of South Africa as a melting pot.”
Try two of Sen's recipes for curry below. The first is for her easy-to-assemble "Thai Mussamen Beef Curry," and the second is for an elaborate "Classical Chicken Curry."
Thai Mussamun Beef Curry
1 pound [450 gm] stewing beef, cut into cubes
2 tablespoons oil
1 1/2 teaspoon Mussamun curry paste (purchased)
2 medium potatoes, cut into one-inch cubes
1 onion, cut into four pieces
1 1/2 cup coconut milk
1-2 tablespoons fish sauce, to taste
1 teaspoon sugar
1-5 chopped red chili peppers, to taste
½ cup roasted peanuts
Heat the oil in a heavy pot or wok and sauté the curry paste until it bubbles. Add all the other ingredients except the peanuts, stir well, bring to a boil, reduce the heat, and simmer for 45 minutes to an hour until the meat is tender. Sprinkle with the peanuts and serve with white rice.
A Classical Chicken Curry
(From “Culinary Jottings from Madras,” 1878)
Cut a small chicken into pieces and dredge with a little flour. Make a cup of stock with the trimmings and bones, a sliced onion, carrot, pepper corns, celery, salt and sugar and another cup of coconut or almond milk.
In a stew pan, sauté six shallots or two small white onions cut into rings and a clove of finely minced garlic in two ounces of good quality tinned butter until yellow brown. Add a heaping tablespoon of the stock curry powder and one of the paste, or, if the latter is not available, two tablespoons of the powder. Cook for a minute or two, adding slowly a wineglassful of the coconut milk and then the broth. Simmer for a quarter of an hour to create a rich, thick, curry sauce. Keep the sauce warm while you prepare the chicken.
In a frying pan, fry a minced shallot in an ounce of butter or clarified beef suet for a couple of minutes, then lightly fry the chicken pieces. As soon as they are lightly colored, place them in the gravy in the stew pan, marinating for at least half an hour. Then slowly simmer the mixture over a low fire, adding stock or water if needed to cover the chicken.
During this period, the bay leaf, chutney, and sweet acid should be added. If the paste was not added previously, pounded almond and coconut are now added with a little spice and grated green ginger. The curry should be tasted and more acid or sweet added if needed. As soon as the pieces are tender, a coffee cupful of coconut milk should be added and stirred for three minutes. If a dry curry is needed, the curry is simmered longer without the lid, but continually stirred so that the meat doesn’t stick on the bottom.
Remove the seeds and juice from two or three tomatoes, chop them with a quarter of their bulk of white onion, and season the mixture with salt, two finely chopped green chilies, a bit of chopped celery, a pinch of black pepper, and a tea spoon of vinegar (preferably anchovy vinegar if available).
Curry Hotline; Bristol's best delivery service
Sunday, March 20, 2011
Recipe: Potato-Tomato Curry
Are you an indian food enthusiast but also a loyal vegetarian? Are you looking for THE BEST curry recipe to suit your lifestyle and taste? Then check this recipe out! Thanks to Gauravi Prabhu for posting this one on http://foxborough.patch.com
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This is one of my favorite curry vegetarian recipes. You can eat it at any time of the day. It's a simple recipe made from humble ingredients that leave you with a homely and comfy feeling. Serve this dish over rice or with bread.
Ingredients (serves 6)
2 large tomatoes
4 potatoes medium
1/4 tsp turmeric
1/4 tsp hing (asafoetida)
1/4 to 1/2 tsp red chili powder per taste
1/2 tsp cumin
1/2 tsp mustard seeds
1 green chili
2 tbsp oil
1/2 cup chopped cilantro
1 cup of water
4-5 leaves cadipatha (optional)
Directions:
Chop tomatoes and green chilies and keep aside. Chop potatoes and keep them covered in a bowl of cold water. This is so they do not turn black.
Take oil in a pan and heat on medium flame. When oil is hot add hing. Wait 30 seconds and add cumin and mustard seeds. Wait until the mustard seeds start to crackle then add the green chili,tomatoes, and cadipatha leaves (optional) to the oil mixture. Put 2 tbsp or 1/8 of water to the mixture. Wait until the tomatoes soften. Next, add all the potatoes, salt to taste, half of the chopped cilantro, and the remaining water. Let it cook on a slow fire. When the potatoes are cooked, mash about 6 to 8 potatoes slices against the side of the pot in order to allow the gravy to thicken. Then, add remaining of the cilantro and serve hot.
Curry Hotline; Bristol's best delivery service
___________
This is one of my favorite curry vegetarian recipes. You can eat it at any time of the day. It's a simple recipe made from humble ingredients that leave you with a homely and comfy feeling. Serve this dish over rice or with bread.
Ingredients (serves 6)
2 large tomatoes
4 potatoes medium
1/4 tsp turmeric
1/4 tsp hing (asafoetida)
1/4 to 1/2 tsp red chili powder per taste
1/2 tsp cumin
1/2 tsp mustard seeds
1 green chili
2 tbsp oil
1/2 cup chopped cilantro
1 cup of water
4-5 leaves cadipatha (optional)
Directions:
Chop tomatoes and green chilies and keep aside. Chop potatoes and keep them covered in a bowl of cold water. This is so they do not turn black.
Take oil in a pan and heat on medium flame. When oil is hot add hing. Wait 30 seconds and add cumin and mustard seeds. Wait until the mustard seeds start to crackle then add the green chili,tomatoes, and cadipatha leaves (optional) to the oil mixture. Put 2 tbsp or 1/8 of water to the mixture. Wait until the tomatoes soften. Next, add all the potatoes, salt to taste, half of the chopped cilantro, and the remaining water. Let it cook on a slow fire. When the potatoes are cooked, mash about 6 to 8 potatoes slices against the side of the pot in order to allow the gravy to thicken. Then, add remaining of the cilantro and serve hot.
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