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Salted Vegetable Curry
45 Minutes
14 Ingredients
4 Serving(s)
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What to Prep?
- ½ cup Black-eyed peas (soaked)
- Salted vegetables (rinsed, cut into small pieces)
- 4-6 Cloves Garlic, sliced
- 3 Shallots, chopped
- 1 large or 2 small Tomato, chopped
- 1 stalk Curry leaves
- Brinjal (cut into chunks)
- (No need to add salt—saltiness will come from the salted vegetables!)
- 4 tbsp Fish curry powder
- 2 tbsp Tamarind paste
- Ladies' fingers - a handful
- Fried bean curd skin - to taste
- 1 tbsp Sugar
- CARNATION® Evaporated Milk - to taste
How To Cook?
1. Pressure cook soaked black-eyed peas for 15 minutes and set aside with the cooking water.
2. Dry-roast salted vegetables in a wok until dry, then remove.
3. Heat oil and sauté garlic, shallots, and curry leaves until fragrant.
4. Add tomatoes, brinjal, and fish curry powder, then stir well. Pour in cooked black-eyed peas with their water, tamarind paste, and salted vegetables. Simmer for 15 minutes.
5. Add ladies' fingers and fried bean curd skin, simmer for another 2 minutes, and it's done!
6. Stir in CARNATION® Evaporated Milk and a little sugar!
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