Mix Vegetables In Coconut Milk Recipe

September 14, 2011

Ingredients

2 medium potatoes
12-15 broad beans (kali seim ki phalli)
2 medium carrot (gajar)
1/2 cup green peas (matar) (shelled)
100 grams red pumpkin (kadhu)
1/4 flower cauliflower (phool gobi)
2 tablespoon tamarind (imli) pulp
1 1/2 cups coconut (narial) (scraped)
4 red chillies whole
3 tablespoon groundnut (moong fali) oil (tel)
8-10 cloves garlic (lasan)
1 teaspoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon mustard seeds (raai)
1 teaspoon turmeric (haldi) powder
Salt (namak) to taste
8-10 curry leaves (kari patta)
1 teaspoon black gram split (urad dal)

How to make Mix Vegetables in Coconut Milk

  • Peel and dice the potatoes into 1 inch cubes. String the beans and halve them, cut them into one inch pieces. Shell the peas. Wash cauliflower and separate the cauliflower florets. Peel and dice the carrots into 1 inch cubes. Peel and dice the pumpkin into 1 inch cubes.
  • Add warm water to one cup of scraped coconut and extract thick and thin milk. Keep aside. Dissolve tamarind pulp in half cup of water.
  • Heat a little oil and sauté 2 whole red chillies, cumin, coriander, garlic and the remaining half cup of scraped coconut till a nice aroma is given out. Grind into a fine paste.
  • Boil the vegetables in the thin coconut milk with turmeric powder, tamarind extract and salt till three-fourth done. Add the ground masala and cook for 10 minutes.
  • Heat a little oil separately and add the remaining red chillies broken into two, mustard seeds and urad dal. Add curry leaves and add this to the vegetables.
  • Continue cooking the vegetables till done. Then add the thick coconut milk and simmer for two to three minutes. Serve hot with boiled rice

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