Making Indian Vegetable Curry

Video Transcript

"Okay, so let's start with the making of the curry. You can use any kind of oil you want. Whatever suits your flavor. We’re going to put 3 teaspoons full here in this. We're going to heat it up so that a little bit of smokes starts coming out. Once that is done, you're first going to add these garlic cloves in there. Fry them up a little bit. The garlic takes longer to fry. These are cumin seeds, and then add the onions. So now, we are frying the onions. Just after like half a minute or so. We don't want the onions fried brown. I have to make this a little bit low. Okay, we made it low. Then we add the 1 1/2 teaspoon fulls of coriander powder, 1 1/12 teaspoon full of turmeric powder. You can add red pepper, but normally, I think green chilies are better. We're going to add some green chilies to this. We're going to fry this up a little bit until it obtains a rich, nice, not totally brown but a reddish brown color. We're frying all this up. You have to wait for the onions to become light brown. Don't fry them too much that they become black. It has to be just the right consistency. You fry this up a little bit more. As far as the measurements go, it depends on your taste. Some people like it more spicy, some people like it more flavorful. If you're not used to the Indian foot, try making mild curries initially until you get a taste for it and then you can figure out what works best for you. We're also going to add a little bit of ginger root to that. This is about ready. If I fry it too much the flavor's going to go. You can see that the onion is cooked lightly but it hasn't turned brown yet. Then we add our vegetables. There we go. So this is the basis of the curry. You can do this with any kind of vegetables. So our curry is getting ready and it'll take maybe half an hour on a medium flame to cook."