Vegetable Curry with Pulao and Masala Papad

Today's lunch is a simple mixed Vegetable Curry with Frithad Masala, This comforting curry is paired with a Pulao To complete the meal, I’ve added my kids’ favourite Masala Papad, just the way they like it—crispy, tangy, and full of flavour! A satisfying homemade meal that brings warmth and joy to the table.

Frithad Vegetable Curry

Ingredients

For the Ground Masala:

3 dry Kashmiri red chilies

1 tsp cumin seeds

1 tsp peppercorns

½ tsp sesame seeds

½ tsp poppy seeds

1 bay leaf

6 cloves

2 cardamom pods

1-inch cinnamon stick

⅓ cup grated dry coconut (or desiccated/fresh coconut)

For the Masala Preparation:

1 medium-sized onion, sliced

½ tsp turmeric powder

½ tsp salt

2 tsp ginger-garlic paste

Oil, as needed

Preparation :

1. Dry roast the red chilies and whole spices until aromatic.

2. Dry roast the grated dry coconut separately. (If using fresh coconut, lightly fry it in a little oil.)

3. In a pan, heat oil and sauté the sliced onions until they turn golden brown. Add turmeric powder and mix well.

4. Grind the roasted spices, chilies, sautéed onions, turmeric powder, and ginger-garlic paste with a little water to form a smooth paste.

For the Curry:

2 medium-sized potatoes

2 drumsticks

8 to 10 small brinjals

2 medium-sized onions, finely chopped

2 green chilies, finely chopped

1 tomato, sliced

Salt to taste

Cook the Vegetables:

1. Bring water to a boil, add the potatoes and cook for 2 minutes.

2. Add the brinjals and cook for another 2 minutes.

3. Add the drumsticks, season with salt, and cook until all vegetables are done.

Prepare the Curry:

1. Heat oil in a vessel and sauté the finely chopped onions until lightly brown.

2. Add the sliced tomatoes and chopped green chilies. Stir-fry until tomatoes turn soft.

3. Add the ground masala paste along with some of the water used to boil the vegetables. Cook for 2 minutes.

4. Add the cooked vegetables and adjust the water quantity as needed. Add salt if required.

5. Simmer for 10 minutes and serve hot.

Pulao

Ingredients

3 cups basmati rice (washed, soaked for 15 minutes, then drained)

2 onions, sliced

½ cup finely chopped coriander leaves

2 sprigs curry leaves (washed, drained, and finely chopped)

1 vegetable stock cube

Hot water (enough to cover rice by ½ inch)

Clarified butter (ghee), as needed

Preparation

1. Heat clarified butter in a pan and sauté the sliced onions until golden brown.

2. Add chopped curry leaves and crumbled stock cube, mixing well.

3. Stir in the drained rice gently.

4. Add ¼ cup finely chopped coriander leaves and pour in hot water, ensuring it covers the rice by about ½ inch.

5. Bring to a boil, then lower the flame and cook until done.

6. Once cooked, mix in the remaining chopped coriander leaves before serving.

Masala Papad

Ingredients

Papads, fried until crisp

1 onion, finely chopped

1 tomato, finely chopped

1 green chili, finely chopped

2 tbsp coriander leaves, finely chopped

Tamarind and date chutney (diluted slightly)

Green chutney (diluted slightly)

Fine sev, for garnish

Assembly

1. Place the fried papads on a serving plate.

2. Sprinkle finely chopped onions, tomatoes, green chilies, and coriander leaves over each papad.

3. Drizzle with tamarind-date chutney and green chutney.

4. Finally, sprinkle some fine sev on top.

Serving Suggestion:

Serve the Frithad Vegetable Curry alongside the fragrant Pulao, with crispy Masala Papad on the side for a complete and satisfying meal.

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