Prep 25 mins
Cook 15 mins
A very spicy dish, popular in most Indian restaurants. I love its spicy after taste. Goes well with Tandoori roti/nan.
- 1⁄2 kg mixed vegetables, chopped (Beans, carrots, cauliflower, peas, capsicum)
- 2 tablespoons yogurt (mix with ginger-garlic paste & leave for 3-4 hours)
- 1 teaspoon ginger-garlic paste
- 2 teaspoons lemon juice
- 1 1⁄2 teaspoons salt
- 2 tablespoons oil
- 1⁄2 cup onion, grated
Dry roast separately and grind
- 1⁄4 teaspoon cinnamon
- 1⁄2 teaspoon clove
- 1⁄4 teaspoon peppercorn
- 1⁄4 teaspoon black cumin
- 1⁄4 teaspoon mace, broken up
- 200 g dried coconut, grated
- 1 tablespoon coriander seed
- 2 kashmiri chilies (long and dried red chillies, these are very spicy)
- Heat oil and add the onions and stir-fry till light brown.
- Add the ground masala, sauté till well mixed and add the vegetable mixture.
- Bring to a boil, lower the heat and simmer 3-4 minutes and serve.
Sorry, I am a huge fan of Indian food but this one was not a recipe I enjoyed. DH and I found the corriander seeds quite overpowering. Thanks for posting it anyway!
I made this with half a pound each of chopped cauliflower & carrots plus one small package of thawed frozen peas. Substituted ordinary bottled red pepper flakes for the kashmiri chili peppers. I love the flavor. Ate it stuffed into pita.
This was very good. We had a whole lot of mixed veggies, a little bit of each and threw it all together to make this. I used green beans, pinto beans, bell pepper, carrot and peas. It was so filling and delicious.