I love Nepal curry! Of all the curry I make (Indian, Japanese and Nepal so far ), Nepali curry is best for eating with other little dishes. Because it’s so light and has some Asian feel to it, I can eat it with my other very Japanese dishes.
I don’t own small American measuring spoons, so the measurements were in Japanese. so the small measuring spoon is about …I’m just gonna say 1/2 of teaspoon.
I refereed my favorite recipe book, Yumiko Kano’s recipe book, changed some to my taste.
Ingredients: 4 serving
- cucumber-3 cut in lengthwise twice and then cut in 3 in width-wise
- Shiitake mushroon- 5 cut in a bite size
- tomato- 3 cut in pieces
- Onion – 1/2 thinly sliced
- Garlic- 3 TBSP minced
- cumin seeds- 1/2 teaspoon (Kosaji 1)
- oil (I used rice oil) -about 2 TBSP
- Curry powder- 1 teaspoon
- Coriander powder- 1/2 teaspoon
- chili pepper -1/2 teaspoon
- Water -1 Japanese cup, but a1 American cup totally fine, since I ended up adding more water
- salt – 1 teaspoon
1. Pour oil in a deep pot, put on low heat and add cumin seeds. keep it on low and cook til it starts the aroma, about a minute. Add onions and garlic and put on medium heat, cook til golden brown about 5 minutes.
2. Add cucumber and shiitake mushroon, cook for another 2~3 minutes, then add the spices (curry powder, coriander powder and chili powder), add tomatoes and cook for another one minute.
3. Add water , put on high heat, once it boils, cook for 5 minutes, add salt, and cook on low heat for about 10 minutes.
I used the basic of this, and made a different curry the next night with potatoes and carrots(I edited this entry on Feb 22 :P ). Very very simple ingredients and simple recipe! My favorite!! You could make this into curry soup , and use this basic to make more curry flavor pan fried vegetables too, the sky is your limit! ;)