Imagine the vibrant colours and aromatic spices of a curry, crafted entirely from vegetables grown on your own rooftop garden. This isn't a dream; it's the delicious reality of a Rooftop Garden Vegetable Curry, a dish bursting with fresh, homegrown goodness. From the tender zucchini blossoms to the crisp green beans, each ingredient carries the unique flavour profile of sun-drenched rooftop cultivation, creating a culinary experience far surpassing anything from the supermarket. The satisfying crunch of fresh peas marries perfectly with the earthy sweetness of homegrown carrots, creating a symphony of textures and tastes.
This recipe celebrates the bounty of a rooftop garden, transforming simple vegetables into a truly exceptional meal. We’ll guide you through the process of creating this vibrant and flavourful curry, step-by-step, ensuring a delicious and rewarding outcome regardless of your culinary experience. Get ready to harvest the delicious rewards of your rooftop garden and embark on a culinary adventure with our simple yet spectacular Rooftop Garden Vegetable Curry recipe.
Tools Needed
- Cooking pot
- Cutting board
- Knife
Ingredients
- Eggplant
- Basil
- Mint
- Karuveppilai (Curry Leaves)
- Other vegetables from your garden
- Coconut oil
- Mustard seeds
- Urad dal (split black lentils)
- Green chilies
- Turmeric powder
- Red chili powder
- Salt
- Water
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Gather vegetables from your rooftop garden, including eggplant, basil, mint, and curry leaves. Wash and chop them as needed.
Step 2. Sauté Aromatics and Vegetables
- Heat coconut oil in a cooking pot. Add mustard seeds and let them splutter.
- Add urad dal and green chilies to the pot, sauté until lightly browned.
- Add chopped eggplant and other vegetables. Sauté for a few minutes.
Step 3. Simmer the Curry
- Add turmeric powder, red chili powder, and salt. Mix well.
- Pour in enough water to cover the vegetables. Bring to a boil, then reduce heat and simmer until the vegetables are tender.
Step 4. Finish and Serve
- Stir in chopped basil and mint at the end. Simmer for a few more minutes.
- Serve hot with rice or roti.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Use a variety of vegetables from your rooftop garden for a more flavorful and nutritious curry.
- Adjust the amount of red chili powder to your preferred spice level.
- If you have camphor silver leaf, you can add it for its medicinal properties.
Nutrition
- Calories: approximately 200-300
- Fat: 10-15g
- Carbs: 20-30g
- Protein: 5-8g
FAQs
1. Can I use store-bought vegetables if I don't have a rooftop garden?
Absolutely! This recipe works well with any fresh vegetables. Feel free to substitute based on your availability and preferences.
2. What type of curry paste is best for this recipe?
Use your favorite! Madras, Thai green, or even a mild korma paste will all work beautifully. Adjust the amount to suit your spice preference.
Savor the incredible flavors of your homemade Rooftop Garden Vegetable Curry; the vibrant colors and fresh tastes are a testament to the rewards of homegrown ingredients. This recipe is a celebration of simple cooking and the joys of rooftop gardening. Enjoy the delicious results of your culinary efforts, and don't hesitate to experiment with different vegetables and spice blends to create your own unique variations.