Ingredients with Measurements:
- 1 cup of Sutar Feni (vermicelli made from wheat flour)
- 2 cups of mixed vegetables (carrots, beans, peas, cauliflower, potatoes)
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- 2 tbsp oil
- 2 cups of water
Special equipment needed:
- None
Step-by-step instructions:
1. Heat oil in a pan and add cumin seeds. Let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Add ginger and garlic paste and sauté for a minute.
4. Add chopped tomatoes and cook until they turn soft and mushy.
5. Add all the spices - coriander powder, turmeric powder, red chili powder, and salt. Mix well.
6. Add mixed vegetables and sauté for 5 minutes.
7. Add 2 cups of water and bring it to a boil.
8. Add Sutar Feni and mix well.
9. Cover the pan and let it cook for 10-15 minutes on low heat.
10. Once the vegetables are cooked and the Sutar Feni is soft, turn off the heat.
11. Serve hot with rice or roti.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 8g
Carbohydrates: 30g
Protein: 5g
Substitutions for ingredients:
- Sutar Feni can be substituted with regular vermicelli or noodles.
- Vegetables can be substituted with any other vegetables of your choice.
Variations:
- Add paneer or tofu for a protein boost.
- Add coconut milk for a creamier texture.
Tips and tricks:
- Do not overcook the vegetables as they will turn mushy.
- Add water as needed to adjust the consistency of the curry.
- You can add more or less spice according to your taste.
Storage instructions:
Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a pan on low heat until heated through.
Presentation ideas:
Serve the curry in a bowl with rice or roti on the side.
Garnishes:
Garnish with chopped coriander leaves.
Pairings:
Pair with rice or roti.
Suggested side dishes:
Serve with raita or salad.
Troubleshooting advice:
- If the curry is too thick, add more water.
- If the curry is too thin, let it cook for a few more minutes to thicken.
Food safety advice:
Make sure to wash the vegetables thoroughly before using them.
Food history:
Sutar Feni is a popular ingredient in Bengali cuisine and is used in both sweet and savory dishes.
Flavor profiles:
The curry has a spicy and tangy flavor with a hint of sweetness from the vegetables.
Serving suggestions:
Serve the curry hot with rice or roti.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Indian
Taste: Spicy, Tangy, Savory, Aromatic, Herbaceous