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