Ingredients :
350g cauliflower, cut into florets
250g bitter gourd, cut into wedges
100g carrot, cut into wedges
4 young sweetcorns, cut into wedges
3 long beans, cut into 3cm lengths
10 small round baby eggplants, halved
800ml coconut milk
1 piece soft beancurd, cut into small rectangles and deep-fried until golden brown
Spices (A) – Ground
10 shallots
4 shallots garlic
2cm ginger
10 dried red chilies
5 fresh red chilies
Spices (B)
1/4 teaspoon turmeric powder
1 tablespoon coriander powder
1/8 teaspoon fennel powder
1/4 teaspoon cumin powder
1/2 teaspoon pepper
Spices (C)
1/4 teaspoon mustard seeds
2.5cm cinnamon stick
3 cloves
2 stalks curry leaves
2 stalks lemon grass
Seasoning
salt and sugar to taste
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