Potato (parsnip/carrot) Curry
I took some liberties with some of the ingredients, or perhaps I should say, modifications. I don't care for potatos, the main ingredient in this curry, so I substituted other roots - parsnips and carrots. Cumin seeds and fenugreek seeds are used for for intense and roasted flavor, but I was stuck with powder versions and added those just before I made the paste. Hmm, after toasting the chile peppers, the cooking the onions in the same pan, I blended that into paste. It's possible that my stomach got very upset because of this onion paste, or that I mixed lime juice and yogurt, or that the yogurt was spoiled. Or too much dairy. I didn't have curry leaves, which have a lime flavor, and I added yogurt because it made sense with this curry dish. In the end, at least half this dish was modified and unlike my past creations, this turned out excellent. Were it not for the intestinal pain, I would dare make this again.
Potato (parsnip/carrot) Curry
1 lb of potatos (parsnips/carrots)
1 tsp cumin seeds
1/2 tsp fenugreek seeds
2 dried spicy and chile peppers
1 onion, finely sliced
3 tbsp ghee (clarified butter)
5 tbsp water
8 Curry leaves
1 tsp mustard seeds
1/2 tsp ground tumeric
1 tsp desicated coconut
salt to taste
(1 Cup yogurt)
I will give the directions to this recipe because I'm sure it's quite good besides the doom I made, but will do so only on request. I lack the motivation, currently.
Potato (parsnip/carrot) Curry
1 lb of potatos (parsnips/carrots)
1 tsp cumin seeds
1/2 tsp fenugreek seeds
2 dried spicy and chile peppers
1 onion, finely sliced
3 tbsp ghee (clarified butter)
5 tbsp water
8 Curry leaves
1 tsp mustard seeds
1/2 tsp ground tumeric
1 tsp desicated coconut
salt to taste
(1 Cup yogurt)
I will give the directions to this recipe because I'm sure it's quite good besides the doom I made, but will do so only on request. I lack the motivation, currently.