Does not contain onion and garlic
Does not contain nuts
Serves: 3 to 4 people
Potato - 2
Capsicum/Green Bell Pepper -1 big or 2 small
Carrot - 1 medium sized
Tomato - 1 small
Green Peas - 1/4 Cup
[You can make changes to portion of vegetables as per you choice except tomato]
Salt - As needed
Lemon Juice - 2 teaspoons
Pepper Powder - 1 teaspoon
Fennel Seeds/Saunf - 1 teaspoon
Turmeric - 1 teaspoon
Oil - to shallow fry
[You can use mustard oil in this recipe for extra flavor]
Chop vegetables into small cubes.
Add oil to the pan, once heated add fennel seeds and chopped vegetables except tomato. If you are using mustard oil smoke the oil on high heat, reduce the flame and then add veggies. Add very little salt (potato has the tendency to absorb all the salt, so add just a tiny bit), toss vegetables in oil for a min and cover the pan till they become soft but not mushy.
Remove the lid and increase the flame to let water, if any, dry out
Then add tomatoes, pepper powder and turmeric. Turmeric is not deliberately added at the beginning of the process as it may lose its taste after so much cooking. Add it at the end to have that mild flavour to the curry.
Simmer and let the dry curry cook. The tomatoes should retain their shape. Wait until they become soft. Switch off the stove and add lemon juice. Coriander can be added for extra flavour.