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4G Curry

Dec-26-2018
Abhinetri V
10 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT 4G Curry RECIPE

4G Curry?!! Yeah,this curry has been prepared since four generations of our family. My great grandmother was known for the delicious dishes she served. This curry is one of her signature dishes. The curry continued as a heritage recipe and my grandmother being from the 3rd generation preserved its richness .My mother of the second generation introduced this flavorful curry to me. Till today i prepare this dish and even my daughter of today’s generation likes it much. Perfect during winters!!

Recipe Tags

  • Veg
  • Easy
  • Indian
  • Pan fry
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. Veggies: Brinjal – 3 ( in number ) ,
  2. cucumber – 1 cup,
  3. tomato puree – 1/2 cup,
  4. onion ( medium ) – 2 .
  5. For the gravy : Roasted peanut powder – 2 tablespoons,
  6. almond powder – 2 tablespoons.
  7. spices : Ginger & Garlic paste – 1 teaspoon,
  8. cloves – 2,
  9. cinnamon stick – 1 ” ,
  10. turmeric powder – 2 pinches,
  11. Red chilly powder – 1 teaspoon,
  12. Green chillies (slit ) – 2,
  13. salt to taste .
  14. For Seasoning : Mustard seeds – 1/4 teaspoon,
  15. cumin seeds – 1/4 teaspoon,
  16. oil – 5 to 6 tablespoons.

Instructions

  1. Heat oil in a pan. Add mustard seeds and cumin seeds one after the other. Allow them to crackle. Add onion slices and slit green chillies. Saute until golden brown in color.
  2. In the meanwhile , prepare a thick paste of peanut powder and almonds powder by adding little water. Keep aside.
  3. When onion slices turn slight golden brown , add the chopped veggies.
  4. Sprinkle salt and turmeric powder over it. Add tomato puree and cook it for 5 minutes on low flame.
  5. Add the spices paste and nuts paste to it. Saute for 2 minutes.
  6. Pour a cup of water and allow it to cook until the veggies turn tender or till the raw smell goes off.
  7. Switch off the flame when the gravy thickens. Transfer the curry into a serving bowl.
  8. Serve hot with steamed rice or roti.

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