MIXED VEGETABLE DRY CURRY
If you use vegetables with a high water content you'll have an easier time sticking to the "no added water" rule. All types of cabbage are good for this. It's a technique that may take a bit of trial and error to get right. The first time I tried it the vegetable pieces were too large and my mix wasn't producing enough moisture. You will quickly get the hang out it. The taste is amazing. Definitely worth it.
I use a non-stick, wok-style pan from IKEA with a heavy glass lid for these dry curry recipes. However, despite IKEA's description the bottom of it is pretty thin and I have to be careful not to burn the vegetables. Any pan with a heavy bottom and a heavy, tight fitting lid, would be ideal for these dry curry recipes.