Basic Curry Recipe

Ingredients:

Mustard Oil
Onions (diced or thinly sliced)
Garlic (minced)
Ginger (minced or thinly sliced)
Jeera (Cumin, whole seeds)
Tumeric
Chili Powder
Corriander
Green chilies (these long thin green chilies add a great deal of heat to the dish, I recommend one chili per person. Chop the chili in pieces about the size of a fingernail)
Tomato (roughly chopped)
Bell Pepper/ Capsicum (roughly chopped)
Salt to taste

Plus

Whatever main ingredient you prefer (eggplant, paneer, okra [lady's finger/bhindi], aaloo [potato], etc.)

You will need a wok-like pot and a spoon/flat spatula to stir

Heat mustard oil in the wok-like pot (there should be a few centimeters/about an inch of oil. Use your judgment, as this oil will have to coat all the vegetables you are going to add over the next thirty minutes). Once the oil is hot (you can test this by throwing in some jeera and the oil is ready when the jeera browns), throw in a few pinches of the jeera. When the pieces brown, add in the onions, garlic, ginger, and chilies. Stir until the onions begin to brown. Add tumeric (a few spoonfuls), chili powder (about 2 flat spoonfuls), and corriander (this you can add as liberally or conservatively as you wish). Stir until the spices marry (about 5 minutes). Add the main ingredient and cook until slightly brown or tender. Add salt. Add tomatoes, and after the tomatoes are mixed in, add the bell pepper. Reduce heat slightly and cook until peppers slightly soften.

Best served with freshly made roti and cold Kingfisher. Set up a picnic on the floor and enjoy.