New Update
| Main ingredients | Potatoes, Broad beans, Cauliflower, Carrots, Red pumpkin, Green peas, Turmeric powder, Coconut, Tamarind paste, Curry leaves, Dried red chillies, Cumin seeds, Coriander seeds, Garlic, Mustard seeds, Split skinless black gram |
| Cuisine | South Indian |
| Course | Main course vegetarian |
| Prep time | 25-30 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 medium potatoes, peeled and cut into 1 inch cubes
- 12-15 broad beans (papdi), stringed and cut into 1 inch pieces
- ¼ cauliflower, separated into florets
- 2 medium carrots, peeled and cut into 1 inch cubes
- 100 grams red pumpkin, peeled and cut into 1 inch cubes
- ½ cup shelled green peas
- 2 cups thin coconut milk
- ½ cup thick coconut milk
- ½ teaspoon turmeric powder
- Salt to taste
- 2 tablespoons tamarind pulp
- 6-8 fried curry leaves
- Masala paste
- 1 tablespoon oil
- 2 dried red chillies
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- 8-10 garlic cloves
- ½ cup scraped fresh coconut
- Tempering
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon split skinless black gram (dhuli udad dal)
- 2 dried red chillies, broken
- 8-10 curry leaves
Method
- Heat 1 tablespoon of oil in a non-stick shallow pan, add dried red chillies, cumin seeds, coriander seeds, garlic and coconut, mix and sauté for 2-3 minutes. Take the pan off the heat, allow the mixture to cool.
- Transfer the sauteed mixture into a grinder jar, add ½ cup water and grind to a fine paste.
- Heat a non-stick kadai, add potatoes, broad beans, cauliflower, carrots, red pumpkin, thin coconut milk, turmeric powder and salt, mix, cover and cook for 6-8 minutes or till the vegetables are half cooked.
- Add ground masala paste and green peas, mix well, cover and cook for 6-8 minutes more.
- Add tamarind pulp, mix till well combined and continue to cook for 2-3 minutes.
- To make the tempering, heat oil in a small non-stick pan, add mustard seeds and split skinless black gram, mix and cook till the seeds splutter. Add dried red chillies and curry leaves and mix. Pour this into the vegetable mixture and mix well. Cook for 2 minutes more.
- Add the thick coconut milk, mix, and cook for 1-2 minutes.
- Transfer into a serving bowl, garnish with fried curry leaves and serve hot with steamed rice.
- Chef’s Tip: If broad beans are not available replace them with French beans.
Advertisment
