Ingredients (Serves 4)
1. Potato – 1 small, cut into small cubes
Carrot – 1 medium, cut into small cubes
Green beans – 20, cut into 1/2 inch pieces
Fresh / frozen green peas – 1/2 cup
2. Coconut / vegetable oil – 1.5 tbsp
Mustard seeds – 1/2 tp
Whole spices – cloves – 3, cardamom – 1, cinnamon stick – 1 inch, broken
3. Onion – 1 cup, finely chopped
Ginger-garlic paste – 1.5 tsp
Green chilies – 2 – 3, slit
4. Turmeric powder – 1/2 tsp
Coriander powder – 1 tsp
Pepper powder – 1/4 tsp
Garam masala powder – 3/4 tsp
5. Tomato – 1 medium, chopped
6. Thin coconut milk – 2 cups
7. Thick coconut milk – 1/4 cup
Curry leaves – A few
8. Salt – To taste
Method
Heat oil in a deep pan at medium heat. Splutter mustard seeds and fry whole spices until fragrant. Add finely chopped onion, ginger-garlic paste, green chilies and little salt. Saute until onion turns light golden. Add turmeric powder, coriander powder, pepper powder and garam masala powder. Saute for about 30 seconds until their raw smell is gone. Add chopped tomatoes and saute for 2 – 3 minutes. Next add chopped vegetables and mix well. Add thin coconut milk and enough salt. Cook covered for about 15 – 20 minutes at medium-low heat until vegetables are cooked. Add thick coconut milk and few curry leaves. Mix well, cook for a minute and switch off. It should have a thick gravy. This delicious vegetable curry tastes best with appam, chapathi and idiyappam.
Recipe Courtesy – Vini Mathew
Recipe Courtesy – Vini Mathew
Thanks Maya… 🙂
Maya, njan ithu undakki nokkito…….super ayirunnu. Thanx for d recipe
I made this curry and it came out very well…thanks..by the way,can you just tell me as to how different a tbsp and tsp is?
Thanks for your feedback, Rashmi..Glad to know that it came out well.
3 teaspoons = 1 tablespoon.
came out gr8.. Thanks.. 🙂
Thanku chechi