From Cooking with Consciousness ~ Recipes from India and the World Vegan
http://www.nandyala.org/mahanandi/
Heat in a big saucepan, over medium-low heat: 1 teaspoon of peanut oil
Toast to do the popu or tadka: 1 teaspoon each of cumin, mustard seeds, minced garlic and few curry leaves
Add and Saute: (listed in order) 1 onion - chopped 4 juicy tomatoes- chopped 8 baby red potatoes -peeled and cubed 4 banana peppers - cut into small rings crosswise
Stir in: ¼ cup poppy seeds-finely powdered using a spicemill/coffee grinder 1 tsp of ginger-garlic-coriander paste 2 tsp of cumin-coriander seed-clove-cinnamon powder 1 tsp of salt ½ tsp of red chilli powder and turmeric
Add 2 cups of water and mix well. Cover and cook on medium heat for about 15 to 20 minutes, stirring in-between. When the gravy reaches the consistency you desire, turn off the heat. Let the curry sit for 10 minutes and serve warm. Tastes superb with chapatis or with rice.
