Recipe of Any-night-of-the-week Spicy Indian One Pot Curry

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Before you jump to Spicy Indian One Pot Curry recipe, you may want to read this short interesting healthy tips about Keeping Track of Precisely what You Take in: How to Do It Correctly.

When you decide to go on a diet one of the first things that you will learn is that it is important to keep an eye on what you eat during the day. Keeping a food record helps you recognize the foods you are eating as well as the foods you are not eating. One example is that, after following your meals for a few days you may realize that you are consuming far too many sugars and unhealthy fats and not nearly enough organic nutrients. Writing all of it down can help you see specifically which parts of your diet program really need to change as well as how much exercise you are going to need to do to make sure that you keep your caloric intake in check.

Record the time of day time that you take in things. This helps you see what times of day you feel the hungriest, when you are likely to reach for a snack and how to work around those times. Youll observe, for example, that although you eat lunch at the identical time every day, you also--without fail--start to snack as little as an hour later, every day. This will even help you identify the occasions when you start to eat simply to give yourself something to do. This is important because all those are moments that you can select other things to fill your time with than food.

Write down your feelings when you eat. This helps to explain to you whether or not you turn to food as a reaction to emotional issues. It also helps you see clearly which foods you have a tendency to choose if you are in certain moods. There a wide range of people who seek out junk food when they feel angry or depressed and are just as likely to select healthy things when they feel happy and content. When you focus on how you eat while in your different moods and mental states, you will be able to keep similar but healthier choices around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.

We hope you got insight from reading it, now lets go back to spicy indian one pot curry recipe. To make spicy indian one pot curry you need 37 ingredients and 10 steps. Here is how you do that.

The ingredients needed to prepare Spicy Indian One Pot Curry:

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