ഹോട്ടലിൽ കിട്ടുന്ന ചുവന്ന ചപ്പാത്തി ,പൂരി കറി ||CHAPATHI CURRY | SIMPLE VEGETABLE CURRY NO COCONUT

Tomato – two large
Onion – two large
Vegetables of your choice
(Carrots, beans, cauliflower)
Ginger garlic paste – 1½ tbsp
Green chilies – as per taste
Curry leaves
Besan – 2 heaped tbsp
Turmeric powder – ½ tbsp
Kashmiri chilli powder – 1 ¼ tbsp
Coriander powder – 1 ½ tablespoon
Garam masala – ½ tbsp or as per taste
Coconut oil
Mustard seeds – ½ tsp
Cumin seeds – ½ tbsp
Coriander leaves
Kasuri methi
Salt

Hi everyone, today I am here with the recipe of a simple yummy curry which is very versatile and will go with Chapati or rice or bread or Appam..

To prepare the curry, firstly blend two large tomatoes in a mixer grinder and keep it aside.
Next, prepare one and a half tablespoon of smooth ginger garlic paste by grinding together six big cloves of garlic and a medium piece of ginger along with some water.

Next, heat some coconut oil in a pan and add half a teaspoon of mustard seeds in it and let it pop.

Once the mustard seeds pop, add half a tablespoon of cumin seeds and let it rest for a couple of seconds and then add 1 ½ tablespoon of ginger garlic paste and then sautéed the ginger garlic paste until it starts to turn fragrant and starts to lose its raw smell.

Once the ginger garlic paste starts to fry, add A few curry leaves and a few green chilies as per your taste and keep sautéing and then add to heaped tablespoons of chickpea flour or Besan into the pan and roast well until the basin loses its raw smell as well. At this point, keep the flame low and make sure that there is enough oil in the pan for the besan to fry..

Once the basin has turned fragrant, add two large chopped onions and sauté until the onions turn soft.
Next, add half a tablespoon of turmeric powder and sauté until its raw smell goes away, followed bye one and half tablespoon of coriander powder and sauté until it’s raw smell goes away as well.
Next, add Kashmiri red chilli powder or normal with chilli powder as per your taste and sauté until its raw smell goes away.

Make sure that there is enough oil for all the spices to roast, in the pan so that it doesn’t burn.
Also keep an eye on the flame and keep the sheet under control.

Once all the spices are roasted well, add the tomato purée along with enough water for the gravy and season everything with some salt to taste and some garam masala to taste.

Mix in the garam masala and the salt well with the gravy and cover the pan with a lid and bring the gravy to a rolling boil and then add some chopped vegetables of your choice.

Here, I am adding diced carrots, potatoes, beans and some cauliflower. You may use any vegetables of your choice for this curry.

After adding the vegetables, simmer the flame and cover it with the lid and let the vegetables cook in the gravy until soft. Make sure not to overcook the vegetables, else it will turn mushy.

Once you cook the vegetables on a low flame, the vegetables will taste great and the curry will have a thicker texture to it.

After the vegetables have cooked, sprinkle it with some chopped coriander leaves and some Kasuri methi and stir everything well and let it sit for around 10 minutes after turning off the flame.

Your delicious and yummy restaurant like curry is ready to be served!!