This was a dish I made out of some leftover veggies and boiled peanuts I had in the fridge. I don’t know what I was thinking when I bought a big bag of raw peanuts for just the two of us and boiled everything the very same day. It was way too much for us. We had it like a snack for 2 days and we were done with it and couldn’t take anymore :( Then I got this idea of grinding it up and making a side dish for chapathis. This was good, the taste was a little bit different from the gravies where I add dry ground peanuts and tasted good too. Next time when I boil some peanuts, I am thinking reserving some just to make this dish again. This curry is on its way to
Leftover Delicacies hosted by Daisy Blue.
- Chopped mixed vegetables, 1 cup.
- Boiled peanuts, 1 cup.
- Onion 1 large.
- Roma tomato, 1.
- Green chili. 2.
- Ginger-garlic paste, 1 teaspoon.
- Salt as per taste.
- Turmeric powder, ¼ teaspoon.
- Chili powder 1 teaspoon.
- Coriander powder, 1 teaspoon.
- Garam masala 1 teaspoon.
- Cumin seeds, ¼ teaspoon.
- Tamarind juice, 1 tablespoon.
- Curry leaves and cilantro for seasoning.
Grind the boiled peanuts into a smooth paste with some water. Dice the onion and tomatoes finely and slit the green chilies into two. Heat a pan with some oil and add the cumin seeds, and let it splutter. Then add the diced onions, curry leaves, and green chilies and sauté for a few minutes until the onions turn brown. Add the tomatoes and ginger-garlic paste and keep sautéing until everything is well blended. Then add the chopped vegetables, all the powders, salt, boiled peanut paste, and tamarind juice along with 1 cup of water. Mix everything well and let it cook closed for 5-10 minutes until the vegetables are cooked and the curry starts to thicken. Add another tablespoon of oil at this stage and keep stirring under low flame until the desired thickness is reached. Garnish with cilantro and serve hot with chapathis, rice or any bread.