Mixed Vegetables in Coconut Milk

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READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and cut the potatoes, carrots, pumpkin into 1 inch cubes.
  • String the broad beans and cut them into 1 inch pieces.
  • Wash the cauliflower and cut florets into medium size.
  • Dissolve the tamarind pulp in half cup of lukewarm water.
  • Heat a little oil in a heavy bottomed pan and sauté whole red chilies, cumin seeds, coriander seeds, garlic paste, and half cup of thick coconut till the mixture begins to give a nice aroma.
  • Turn off heat. Turn mixture into grinder to form a fine paste. Set aside.
  • Add turmeric powder, tamarind extract and salt to the milk to the thin coconut milk in a pan.
  • Turn on heat, add all the vegetables.
  • Boil until ¾ done.
  • Now add the ground masala mixture and cook for about 10 minutes on medium heat.
  • In another pan heat a little oil; add the remaining red chilies, mustard seeds, and black gram. Also add the curry leaves.
  • As the mustard seeds begin to crackle, add the vegetables and continue to cook till vegetables are tender.
  • Now add the remaining thick coconut milk, simmer for 2-3 minutes.
  • Garnish with coriander leaves and serve hot with steamed rice or tandoori roti.
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