Roast Curry

Roast Curry (Vathakkal Curry)

To serve 4/5 Members

Includes:
a. Potato Curry
b. Lady's finger Curry
c. Vazhakkai Curry
d. Yam Curry (Senai & Seppankizhangu types)

Vegetables that can be prepared this way:

1. Potato
2. Banana (Vazhakkai)
3. Ladys Finger
4. Yam (Senai Kizhangu)

Ingredients:

1. Vegetable  (750 gms)
2. Salt
3. Chilly Powder (Plain Red Chilly Powder): 1 ½ tbsps.
4. A pinch of Turmeric powder
5. Oil (quantity differs for different vegetables) :

For Potato and Ladys finger , add 4 to 5 tsps oil since they do not absorb oil but eject them finally.

For Yam/Senai kizhangu, add 6 tsps oil.

Vazhakkai roast tastes good only when the oil is more..you can add around 7 to 8 tsps oil.

6. Mustard
7. Orid dall
8. Curry Leaves
9. Asafoedita
10. Water

Preparation Procedure:

1. Heat the kadai and add the required quantity of oil based on the vegetable as described earlier.
2. Once the oil heats up, add mustard, allow it to splutter and then add, orid dal and asafoedita..
3. When the orid dal starts changing colour to light golden colour, add the cut vegetable.
4. Now add salt, Chilly powder and a pinch or two of turmeric powder..
5. Now sprlinkle water occasionally – say 3 tbsp max..
6. Keep the stove in medium and stir then and there so that it does not stick to the pan and burn..
7. Once the vegetables are 3/4^th roasted, change the stove to sim and continue roasting till it is deep roasted…otherwise, the vegetables may not give the deep roasted taste… time may vary between 15 to 25 mins depending on vegetables..less for Ladys finger and more for potato, vazhakkai and yam..
8. Add very few curry leaves at the end (optional)

Note:

1. My Personal preference here is to use the traditional kadai for better taste rather than the Non Stick ones.. I found that the Traditional (White Metal / Aluminum) Kadai (Iluppachatti) works better esp for roast varieties..
2. In case of vendakkai (ladys finger) since it turns viscous once you put it on to the stove, instead of sprinkling water at step 5, you can sprinkle tamarind water / sour butter milk to reduce and avoid the viscosity