4 to 5 - kashmiri red chillies soaked in 1/2 cup - warm water for 10 minutes
1 - onion chopped
8 to 10 - garlic flakes, peeled
1.5 " piece - ginger, chopped
1/2 rind - lemon
1.5 tsp - coriander seeds
1 tsp - cumin seeds
6 to 8 - pepper corns
1 tbsp - vinegar
salt to taste
7 to 8 - baby corn, slit lengthwise
7 to 9 - brinjals, peeled and diced
1/2 - cauliflower, cut into small florets
7 to 8 - mushrooms sliced
2.5 cup coconut milk
How to Make Veggie Thai Red Curry
Grind all ingredients of red curry paste and make a fine paste. Take two tbsp oil and add red curry paste and fry for about 3-5 mins. Then add 1/2 milk and all veggies and cook till veggies are half cooked.
Then add rest of the milk, soya sauce and chopped coriander.
Mix and cook till the vegetables are crisp.
Add salt and sugar (optional if required).
Serve with steamed rice.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.