Recipe of Speedy Spicy Indian One Pot Curry

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The ingredients needed to make Spicy Indian One Pot Curry:

1. Get basic sauce
2. Prepare oil
3. Prepare 2 tbsp mustard seeds
4. Prepare 1 tbsp clarified butter / cooking butter
5. Make ready 2 tbsp fennel seeds
6. Prepare 2 tbsp fenugreek seeds
7. Make ready 3 large onions, chopped
8. Make ready 2 tbsp ginger garlic paste
9. Get 2 stalk curry leaves, chopped
10. Take 4 each green chillies
11. Take 5 large ripe tomatoes
12. Get beans (soaked for 12+ hours at least)
13. Make ready 50 grams black eyed peas
14. Prepare 50 grams black gram
15. Take 50 grams lima beans
16. Take 8 each garlic cloves
17. Get 2 tbsp curry powder
18. Make ready 1 tsp turmeric powder
19. Get salt
20. Take water
21. Prepare vegetables
22. Take 2 medium potatoes
23. Get 2 medium brinjals / eggplants
24. Make ready 2 medium carrots
25. Prepare 250 grams bottle gourd / calabash
26. Get 250 grams yellow pumpkin
27. Take water
28. Take salt
29. Take masalas
30. Get 1 tsp turmeric powder
31. Prepare 2 tbsp red chilli powder
32. Take 2 tbsp coriander seeds powder
33. Take salt
34. Take finishing
35. Make ready 1 cup tamarind sauce
36. Prepare 1 pinch asafoetida
37. Take chopped cilantro leaves

Instructions to make Spicy Indian One Pot Curry:

1. Rinse the soaked beans and pressure cook them with 7-8 cloves of garlic, 1 tsp turmeric powder, all of the curry powder, salt and water enough to just cover the beans. The cooked beans should be intact but mush at the slightest pressure. Set aside.
2. Roughly chop the vegetables and boil them till they are 3/4th cooked. Boiling the bottle gourd / calabash separately is advisable as it will disintegrate if cooked as much as the other vegetables. Set aside.
3. Heat oil in a large curry pot. Add the clarified butter to it and let it melt.
4. Next, add the mustard seeds and the fennel seeds and let them sputter. Add the fenugreek seeds. Take care not to burn them as it would spoil the basic sauce.
5. Add the chopped onion to this and fry till they are semi translucent after which add the ginger garlic paste and fry till the raw smell is no more.
6. Add the chopped curry leaves and slitted green chillies and fry. The aroma at this point would be a rich smell without any rawness to it.
7. Add the chopped tomatoes and let the mixture blend. Add the salt and remaining turmeric powder, all of the red chilli powder to this. Let the tomatoes dissolve and the oil separate. Add a little stock from the boiled vegetables if the mixture is too dry.
8. After the basic sauce is ready, add all the beans and vegetables along with the water it was cooked in. If you feel that the liquid part of the curry is less, add hot water and mix it in. Let it boil for 5-7 minutes.
9. Add the tamarind sauce and asafoetida to the curry and boil for another 5 minutes. Finish with chopped cilantro leaves and serve hot.
10. This curry can be eaten with rice, any kind of bread or even as a stand alone dish, sort of like an Indian version of the Mexican chili. You can customize the beans and vegetables according to their availability in your vicinity.

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