Mixed Vegetables In Coconut Kadhi

Ingredients 

• 2 medium potatoes, cut into 1  inch pieces
• 2 cups coconut milk
• 6-8 cauliflower florets 
• 100 grams red pumpkin (bhopla/kaddu), cut into 1 inch cubes
• 8-10 broad beans (sem ki phalli/papdi), cut into 1 inch pieces
• 2 teaspoons gram flour (besan)
• Salt to taste
• 1/2 teaspoon turmeric powder
• 2 medium carrots, cut into 1 inch pieces
• 3 tablespoons oil
• 1/2 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon split black gram skinless (dhuli urad dal)
• 2-3 whole dry red chillies, broken
• 8-10 curry leaves
• 8-10 garlic cloves, crushed
• 2 teaspoons tamarind pulp

Method

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.
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.
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.
4. Add broad beans and continue to cook for three to four minutes. Add tamarind pulp and mix. Simmer for a minute.
5. Serve hot with rice.

Nutrition Info