Indian Holiday Vegetable Curry

For the Indian festive vegetable curry, peel the lotus roots if necessary, wash them and, if necessary, cut them into slices about 1 cm wide. If they are already prepared in this way, wash them well again and then cut them into quarters.

Peel the potatoes and cut them into 1 cm cubes. Wash, clean and chop the selected vegetables. Peel the ginger and cut into smallest cubes. Wash the chili peppers and cut into fine rings.

Heat 5 tablespoons of ghee in a pan and roast the flour in it on a medium flame for about 4 minutes, stirring constantly, until it turns slightly brown and begins to smell.

Add 1 l of water and mix well. Add the chopped vegetables, lotus roots, tomatoes, potatoes as well as diced ginger, chili rings, curry leaves, turmeric, lemon juice and sugar beet syrup, salt heavily and simmer covered on low flame for about 15-20 minutes until the vegetables are al dente.

In another pan, heat the remaining ghee and fry the mustard seeds, fenugreek seeds and cumin seeds in it until they start to crackle, then add asafoetida and stir briefly.

Add this spice mixture to the vegetable pan with the ghee and mix well. Arrange the Indian festive vegetable curry and serve.

Preparation Tip:

The Indian festive vegetable curry goes well with basmati rice and naan bread.

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