Today we’re going to make my special Swami Indian Curry. I was taught how to make this curry by a mystical South Indian Yogi. This recipe is easy to make and super delicious. Once our curry is ready we’ll share it with our neighbors that live under the bridge.Jump to Recipe
Welcome to Enjoy the Veggie.
Today we’re going to make my special swami curry.
I was taught how to make this curry by a mystical South Indian Yogi
I’m wearing my dhoti today in the remembrance of swami and his holy teachings
By the name of Sri A.K. Rangaswami Paramahamsa or Swami as we call him. I’m wearing my dhoti today in the remembrance of swami and his holy teachings and We’re making this special curry to share with our neighbors that are living under the bridge down the street so they have some fresh food .
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This is the Gofundme page for the Rand family, Please help them get them off the street.
When I first met swami I was having some difficulty in my life
And I was depressed and over thinking everything.
I was looking for a meditation teacher, someone to teach me how to Control my thoughts and swami just showed up on the Venice broad walk
And offered to teach meditation for free.
Today we’re making an okra, broccoli, cauliflower, potato curry.
You will need fresh curry leaf, onion, salt, ginger garlic, curry powder, fenugreek, cumin seed, coconut milk and Daal.
Before I start cutting the vegetables I add a 1 & 1/2 cups of daal to about 4-5 cups water and bring to a boil FOR ABOUT 15 MINUTE OR UNTIL TENDER. Daal is a form of lentil which helps make the curry base
Now we start to cut our vegetables
Chopping vegetables is such a great meditation
Giving your complete attention to the vegetable, focusing On the task at hand, being very conscious of the vegetable becoming one with the vegetable, Therefore infusing them powerful energy. That’s what makes cooking Such a a magical task.
- Large Pot
- 1 Long Handled Spoon
- 1 1/2 cup daal orange lentil
- 1 lb okra
- 1 lb broccoli
- 1 head cauliflower
- 1 lb potatoes
- 4-5 cups water
- 2 oz curry leaf fresh if possible
- 8 pz tomatoes
- 1/2 cup onion
- 1 can coconut milk
- 4 cloves garlic
- 2 inch piece of ginger
- 1/2 cup curry powder mild or your choice
- Before I start cutting the vegetables I add a 1 & 1/2 cups of daal to about 4-5 cups water and bring to a boil FOR ABOUT 15 MINUTE OR UNTIL TENDER. Daal is a form of lentil which helps make the curry base
- Now we start to cut our vegetables.Chopping vegetables is such a great meditation.
- After the veggies are all prepared. I prep 8 tomatoes and throw them in the blender. With a handful of fresh curry leaf, one can of coconut milk. 4 cloves of garlic, 1/2 cup onion 2 inch piece of ginger, 1/2 cup of curry powder and a tsp of salt and blend well. Then add this mixture to the that boiled daal and this will be your curry base.
- Bring to a boil and add about 3 tbsp of mild curry powder and 1 tbsp salt. And one handful of fresh curry leaf, and add about a tsp of cumin seeds and fenugreek seeds that have been lightly browned then add your potato, be really careful not to overcook your vegetables.
- I let the potatoes cook a bit and then I precook the rest of the vegetables in the wok to bring out the flavor I start with the cauliflower, then add the broccoli, and then the okraAs the vegetable are boiling I add more curry powder, salt and I add the rest of the curry leaf, curry leaf is what gives a good curry it’s flavor.
- Boil until vegetables are tender but not soft and overcookedRemember the vegetables keep cooking after the heat is turned offyou can also add some sesame seeds on topWhen the vegetables are cooked I remove the curry leaf because they are not to eaten.And it’s ready to serve on fresh basmati rice.