Alleppey Vegetable Curry

Ingredients 

• 2 medium potatoes, peeled
• 100 grams runner beans
• 1 medium carrot
• 1 medium tomato
• Salt to taste
• 1/4 teaspoon turmeric powder
• 2-3 dried red chillies, broken
• 3 tablespoons scraped fresh coconut
• 1 cup soya nuggets, soaked
• 1 medium raw mango

For Tempering

• 2 tablespoons coconut oil
• 1 teaspoon mustard seeds
• 5-7 curry leaves

Method

1. Heat 2 cups water in a deep non-stick pan.
2. Cut potatoes and carrot into thin strips and add to the pan. Add salt and turmeric powder and mix well. Cook till the potatoes are half done.
3. Roughly chop tomato and put in a mixer jar. Add red chillies, coconut and 3-4 tbsps water and grind.
4. Add drained soya nuggets to the pan. Cover and cook for 4-5 minutes.
5. Cut runner beans into 2 inch pieces.
6. Peel raw mango and roughly chop half of it and add to the mixer jar and grind to a smooth paste. Cut remaining mango half into thin strips.
7. Add beans to the pan. Cover and cook till all the vegetables are done. Add ground paste and mango strips and mix well. Adjust salt and mix well.
8. For tempering, heat coconut oil in another non-stick pan, add mustard seeds and let them splutter. Add curry leaves.
9. Pour the tempering over the vegetable curry and cover immediately to trap the flavours.
10. Transfer the curry into a serving bowl and serve hot.

Nutrition Info