Green Curry is a vibrant, semi-dry vegetable masala where evenly cut veggies are lightly cooked to stay crisp and colorful, while okra is quickly fried separately to keep it firm. A coarse, water-free paste of ginger, garlic, green chili, coriander leaves, and coconut brings fresh heat and aroma. Temper mustard seeds and curry leaves in hot oil, sauté onions until lightly browned, then toss in the vegetables with salt and fry everything together until the masala clings and the curry turns dry. Serve hot mixed with rice alongside papad/chips or use it as a delicious stuffing for chapatis or bread slices.
Green Curry Recipe
Green Curry
Indulge in the flavors of South India with this vibrant vegetable stir-fry, combining fresh veggies with aromatic spices and coconut for a delicious dish.
4
servings15
minutes20
minutesIngredients
Brinjal (Green variety) – 2 to 3
Broad Beans – 4 to 5
French Beans – 5 to 6
Capsicum – 1
Green Peas – ½ cup
Ladies finger – 3 to 4
Onion – 1
Salt – 1 Teaspoon Or As Per Taste
- To Grind
Fresh ginger – a small piece
Garlic pearls – 2 to 3
Green Chilli – 2 to 3
Coriander leaves – few
Coconut gratings – 2 tablespoon
- For seasoning
Oil – 2 teaspoons
Mustard – ½ Teaspoon
Curry Leaves – Few
Directions
- Cut the vegetables into uniform 2-inch lengthwise pieces and chop the onion.
- Place the cut vegetables (excluding okra) into a vessel, add a cup of water or just enough to half-submerge the vegetables, and cook for 4 to 5 minutes—avoid overcooking.
- In a pan, heat a teaspoon of oil and fry the okra for 2 to 3 minutes; the vegetables should retain their color and be half-cooked. (Alternatively, you can microwave the vegetables to preserve their color.)
- Grind ginger, garlic, green chili, coriander leaves, and coconut gratings into a coarse paste without adding water.
- Heat oil in a pan, and when hot, add mustard seeds. Once they pop, add curry leaves and chopped onion. Fry until the onion is slightly browned.
- Add the cooked vegetables with salt and stir well. After a few seconds, incorporate the coarse paste and fry on medium heat until the masala is well-blended with the vegetables and the curry becomes dry.
- This dish can be served mixed with hot rice and accompanied by papad/chips, or with chapatis or bread slices stuffed with the curry.
Notes
- Any green vegetable can be used to achieve a green-colored curry. You may also add other types of vegetables or a mix of different colored vegetables if desired.
Introduction: