{"id":6511,"date":"2009-05-21T05:33:31","date_gmt":"2009-05-21T12:33:31","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=6511"},"modified":"2015-03-16T08:42:14","modified_gmt":"2015-03-16T15:42:14","slug":"sweet-spicy-vegetables","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/indian\/curries\/dry\/sweet-spicy-vegetables\/","title":{"rendered":"Sweet & Spicy Vegetables"},"content":{"rendered":"


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\nSome added nuts & raisins\/craisins crushed into a coarse powder, transforms vegetables from boring to delightful. An uncomplicated & adaptable recipe, this allows you to use any vegetable in any combination you want. Do not groan hearing vegetables… for this is a real lovely way to enjoy them. A teensy bit sweet, a lot spicy & the slight tang, along with the aromatic spices turns them into a delectable side dish.<\/p>\n

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The slight sweet in this dish is not the overwhelming sweet that would overpower the tastebuds & comes not from sugar or any other sweetener. The little amount of raisin\/craisin used here add that very subtle tinge of sweet, more like a balance of taste…
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Ingredients:<\/strong><\/em><\/p>\n

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  1. 1 Big Potato. Peeled & cubed
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  2. 1 Small Cauliflower, florets broken into medium pieces
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  3. 2 Carrots, cut into strips
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  4. 20 French Beans, whole<\/strong><\/li>\n
  5. 1 Bell Pepper\/Capsicum, cut into strips
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  6. 1\/2 Cup Sprouted Moong
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  7. 2 Green Hot Peppers, like Serrano or Thai Bird – slit vertically
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  8. 1\/2 Onion, Chopped
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  9. 1 inch Fresh Ginger, peeled & grated<\/strong><\/li>\n
  10. 1 teaspoon Cumin seeds<\/strong><\/li>\n
  11. 2 Cloves<\/strong><\/li>\n
  12. 2 Cardamom<\/strong><\/li>\n
  13. 1 Teaspoon Turmeric<\/strong><\/li>\n
  14. 1 Teaspoon Chilli powder (More or less)<\/strong><\/li>\n
  15. Salt<\/strong><\/li>\n
  16. 1\/4 Cup Craisins or Raisins<\/strong><\/li>\n
  17. 1\/4 Cup Almonds<\/strong><\/li>\n
  18. 3 Tablespoons Oil<\/strong><\/li>\n
  19. A Squeeze of Fresh Lime
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    \nPreparation:<\/strong><\/em><\/p>\n

    In a flat large bottomed pan or a big skillet dry roast the cardamom & the cloves till fragrant. Add the oil, & when the oil is hot ( it will shimmer), add the cumin seeds. When the cumin seeds start to sizzle, add the Onions, Hot Peppers & the Ginger. Stir fry at medium heat till the onions are soft.<\/p>\n

    Add all the vegetables, moong, salt, chilli powder & turmeric. Toss & fry till all the oil & the spices coat the vegetables – for about 6-8 minutes. Add 1\/2 Cup of water & tightly cover it & cook in the steam.<\/p>\n

    In the mean time,\u00a0 roughly dry grind the Almonds & the Craisins\/Raisins. It should be a coarse powder.<\/p>\n

    Uncover & check if the vegetables are cooked. They should be crisp tender. If not, sprinkle a few spoons of water & cover & cook for some more time.<\/p>\n

    Add the Almond & Craisin\/Raisin Powder to the veggies. Cook while tossing gently till the powder evenly combines the veggies & the remaining water dries up. <\/strong><\/em>Make sure the veggies still retain their shape & do not get mushed up.<\/p>\n

    Increase the heat & fry for another 5 minutes. Squeeze some fresh Lime Juice & toss.<\/p>\n

    Serve warm with Rice or Bread as a side dish.<\/p><\/blockquote>\n

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    Enjoy your Vegetables!
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    Related Posts:<\/strong><\/em><\/p>\n

    Cauliflower Stir Fry in Ginger & Soy Sauce<\/a><\/strong><\/em><\/p>\n

    Labra: A Festive Combination of Vegetables & Spices<\/a><\/strong><\/em><\/p>\n

    Thai Eggplant Massaman Curry<\/a>
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