How to make Mixed Vegetables In Coconut Kadhi -
Mixed vegetables make this coconut kadhi extra nutritious
This recipe has featured on the show Khanakhazana.
Main Ingredients : Potatoes (आलू), Coconut milk (नारियल का दूध)
Cuisine : Fusion
Course : Main Course Vegetarian
For more recipes related to Mixed Vegetables In Coconut Kadhi checkout Batata Bhaji, Batata Song , Aloo Matar, Achari Aloo . You can also find more Main Course Vegetarian recipes like Dal Capsicum Sabzi Thai Stir-Fried Beancurd Lauki Soya Chana Dal Chutneywale Aloo
Mixed Vegetables In Coconut Kadhi Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mixed Vegetables In Coconut Kadhi Recipe
Potatoes inch pieces 2 medium
Coconut milk 2 cups
Cauliflower 6-8 florets
Red pumpkin (bhopla/kaddu) 1 inch cubes 100 grams
Broad beans (sem ki phalli/papdi) 1 inch pieces 8-10
Gram flour (besan) 2 teaspoons
Salt to taste
Turmeric powder 1/2 teaspoon
Carrots 1 inch pieces 2 medium
Oil 3 tablespoons
Mustard seeds 1/2 teaspoon
Cumin seeds 1 teaspoon
Split black gram skinless (dhuli urad dal) 1 teaspoon
Whole dry red chillies broken 2-3
Curry leaves 8-10
Garlic crushed 8-10 cloves
Tamarind pulp 2 teaspoons
Method
Step 1
Take gram flour in a bowl and add salt and turmeric powder and mix well. Add coconut milk and mix till smooth. Add half a cup of water and mix well.
Step 2
Heat oil in a kadai. Add mustard seeds and when they crackle, add cumin seeds, split black gram and sauté till they begin to change colour. Add broken dry red chillies, curry leaves and garlic and sauté for a minute. Add potatoes, cauliflower, carrots, pumpkin and mix well.
Step 3
Add salt and cook on high heat for three to four minutes. Add half a cup of water and cook. Add the gram flour mixture and stir. Cook till thickens.
Step 4
Add broad beans and continue to cook for three to four minutes. Add tamarind pulp and mix. Simmer for a minute.
Step 5
Serve hot with rice.
Nutrition Info
Calories : 2641 Kcal
Carbohydrates : 152.1 gm
Protein : 30.5 gm
Fat : 212.5 gm
Other : Fiber- 26.7gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
