Saturday, December 8, 2012

Mixed Vegetables and Peanuts Curry

Normally, for lunch, most indian homes prepare a gravy and dry roast with vegetables that is served with rice or rotis. My mom makes a whole bunch of vegetarian items, some of which are my favorites that never fail to please me. Generally, not a fan of eggplants (don't even get me started on the remaining veggies that I absolutely detest) but I do manage to cook them every now and then with some of my standard recipes. You can prepare this gravy with your choice of veggies. Personally, eggplants, radish and drumsticks (or replace either of them with chayote squash) work well in this dish. There is a whole bunch of variations, you can try with this curry. This is a simple curry but very satisfying in every bite. Give it a try!!


1 cup raw peanuts, pressure cooked and boiled
6-7 indian eggplants, quartered
1 cup radish, halved and sliced
5 cups water
1/4 tsp turmeric powder
2-3 tsp chilli powder
10 nos cut drumstick, frozen, cut in halves (yields 1/2 cup)
1 medium onion, finely chopped
1 medium tomato, finely chopped
2 to 2 1/2 tsp tamarind paste (adjust to taste)
Salt, to tase

For the paste:

12-15 raw almonds
1 1/2 tbsp roasted split dalia

For seasoning:

1  1/2 tsp mustard seeds
1 1/2 tsp urad dhal
Few curry leaves


In a pressure cooker, add the raw peanuts, 1/4 tsp salt and pour enough water for it to cook. Pressure cook for 3-4 whistles. Drain the water and set aside.

In a deep pan or stockpot, add the vegetables (eggplants, radish), onion, tomato and water enough to cover the vegetables. Add turmeric powder, chilli powder, tamarind paste and salt. Allow to boil until vegetables are half way done.

Now, add the frozen drumsticks (cook in microwave for 2-3 mins before adding) to the curry and cook for few minutes. Add the boiled peanuts (or you can also use boiled black-eyed peas) and allow the curry to boil for few mins.

When the curry starts boiling, add the ground paste of almonds and roasted dalia (or you can also use ground coconut paste) and continue boiling until well combined. 

In a small pan, add the oil, mustard seeds, urad dhal, and curry leaves. Once the mustard seeds start crackling, pour the seasoning over the curry and mix well. Serve hot with rice or rotis or dosas.


In South India, there is a spice called 'vadagam' which is a blend of whole bunch of spices like cumin seeds, urad dhal, mustard seeds, chopped onions and garlic, fenugreek seeds, turmeric powder, curry leaves and salt.  All of these spices are combined together to form round balls that are allowed to harden under sunlight for about 45 days or longer and then crushed and used as a seasoning for curries. This blend adds a lot of flavor to a dish and I use it frequently in sambar (lentil curry with mixed vegetables), spinach curry, lima beans curry and even in this dish. Although, I use a homemade preparation of this seasning, I have been told that they are available in indian stores back home. Since I am totally out of it, I replaced it with mustard seeds and urad dhal.

Makes 5-6 servings.

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