Click on the image, above to submit to Pinterest.
Khatta Curry
Khatta Curry is a traditional Indian recipe for a classic sour vegetarian curry of mixed vegetables in a spiced chilli and tamarind paste. The full recipe is presented here and I hope you enjoy this classic Indian version of: Khatta Curry.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
6–8
Rating: 
Tags : CurryChilli RecipesVegetarian RecipesSpice RecipesVegetable RecipesIndian Recipes
This is an unusual style of acid curry, typically made with vegetables, but sometimes made with fish. This version is mixed vegetable variety, though it is also made with cabbage or aubergines.
Ingredients:
30g tamarind pulp
1 tbsp jaggery (palm sugar)
115g carrots
115g potatoes
115g artichoke hearts
115g pumpkin
500g tomatoes, chopped
115g turnips
115g swedes
1 tsp nigella seeds (kalonji)
75ml mustard oil
1 tbsp onion, ground to a paste
1 tsp ground turmeric
1/2 tsp hot chilli powder
4 garlic cloves, ground
1 1/2 tsp coriander seeds
4 green chillies, sliced into thin rings
Method:
Mix the tamarind pulp with 60ml boiling water until you have a smooth paste; then keep working in boiling water until you have 550ml in all. Strain through a fine-meshed sieve to remove any shells and fibres. Sweeten the tamarind juice with the jaggery and mix well to combine then turn into a bowl and set aside.
Chop the carrots, potatoes, turnips and swedes into 3cm cubes. Add to a pan then add the chopped tomatoes. Pour in just enough water to cover then add the onion, turmeric, chilli powder, garlic and coriander seeds. Bring to a boil and cook for 5 minutes then add the sliced artichokes hearts and the cubed pumpkin. Bring back to a simmer and cook for 5 minutes more. Take off the heat and set aside.
Heat the mustard oil in a deep pan until almost smoking. Add the nigella seeds and fry for two minutes. Now pour in the tamarind juice and the vegetable mixture and bring to a boil. Turn down to a simmer and cook for about 10 minutes, or until the vegetables are completely cooked.
Serve either hot or cold, garnished with the chilli rings, and accompanied by plain boiled rice.
