I've Heard the Cries of the Vegetables

Watching them being peeled!
Boiled and chopped without mercy
How do you think that feels?
- Arrogant Worms

Thakkali Payaru Curry - Black Eyed Peas with Spinach and Tomatoes
(pp110 Curry Cuisine)

3 tbsp vegetable oil

1/2 tsp mustard seeds

2 cloves garlic, finely chopped
10 curry leaves - I used 1/2 tsp curry powder instead
2/3 cup chopped onion

2 green chilies, slit lengthwise
1/2 tsp red chili powder - // cayenne pepper instead
1/2 tsp ground turmeric
1 tsp ground coriander

1-2 tomatoes, cut into small pieces
2 oz spinach, chopped - I used half a bag
4 oz black eyed peas - I used black beans, drained and rinsed
salt
1 cup plain yogurt

1. Heat the oil in a large saucepan, and add the mustard seeds. When they start to pop, add the garlic, curry leaves and onions. Cook over moderate heat for 5 minutes or until the onion is soft.

2. Add the green chilies, chilie powder, coriander, turmeric. Mix well, and add the tomato pieces. Stir well, and add the spinach. Reduce heat to low, and cook 5 min.

3. Add the beans/peas, and salt to tast. Cook one more minute or until everything is hot. Remove pan from the heat, and slowly add the yogurt, stirring well. Serve warm.

Vendakka Vazhuthananaga masala - Okra and Eggplant spicy masala
(pp 112, Curry Cuisine)

3 tbsp vegtable oil
pinch fenugreek seeds - added ginger in it's place
pinch fennel seeds
3-4 cardamom pods
3/4 in cinnamon stick
1 bay leaf
3 cloves garlic, chopped
1 cup onions, finely chopped

1/2 tsp ground turmeric
1/2 tsp chili powder - cayenne pepper again
1 tsp ground coriander
1 tbsp tomato paste

2 cups tomatoes, finely chopped
2 cups water

6 oz okra, cut into pieces - omitted in favour of half a 14 oz can of green lentils, drained and rinsed
6 oz eggplant, cut into pieces - Doubled up. Worked out to about 2 cups or one medium eggplant
salt
2 tbsp chopped cilantro

1. Heat the oil in the sauce pan and add fenugreek seeds, fennel seeds, cardamom, cinnamon, bay leaf, garlic, and onions. Cook over moderate heat, until onions are golden brown.

2. Add the turmeric, chili powder, ground coriander, tomato paste and stir well. Cook for another minute.

3. Add tomatoes and water. Bring to a boil, and reduce the sauce until thick (about 10 minutes at moderate heat, uncovered.).

4. Add eggplant (and okra) to the sauce and stir thouroughly. Cover and cook over low heat for 5 minutes, or until vegetables are tender. I added the lentils after 5 minutes, and chopped the heat to low and forgot about the dish for 10 minutes while I was working on the other curry.

5. Garnish with cilantro and serve.

There you have it. The recipes, fully converted from dead tree format. I've broken them up into sections that get added at once, but it goes without saying that you should chop your vegetables ahead of time.

I like to prepare each section of spices ahead of time. This entails me placing the spices on a plate; one for each section. Then I can just add the entire plate at once. Yes, I'm obsessive/compulsive.

I also have a hell of a lot of dishes to do. /sigh