Last summer, when I began to make the first vegetable curries of the season, I was right here in our Colorado house up on the mesa. I needed a quick dinner and had a bunch of vegetables lying around the counter--including lots of tomatoes. A pot of rice was put to boil and I threw a bunch of vegetables and a little curry powder into a big skillet. We ate quite happily very soon thereafter.
DISCLAIMER: I'll freely admit I'm no authenic Indian cook; check out Just a Girl from Mumbai or The Lady 8 Home (two of my Ina Friday friends' blogs) for authentic recipes. Or, for a general set of instructions, check out this post.
|St. Paul backyard|