Category: Assorted Curries
Description: A mix of vegetables in a mildly flavored coconut gravy perfect for Dosas or Puris.
Preparation Time: 25 mins
MAIN INGREDIENTS:
Potato – 2 big
Carrot -1
Onion – 1 big(chopped finely)
Fresh Peas – 1/2 cup
Coconut Milk – 1/4 cup
Turmeric powder – ¼ teaspoon
Ghee– 1 tablespoon
Salt – to taste
TO GRIND:
Fresh Coconut – 4 tablespoons
Fried Gram – 1 tablespoon
Green Chilies – 5
Ginger – 1″ piece
Mint Leaves – a few
Lime Juice – 1/2 teaspoon
Garam Masala – 1/4 teaspoon
grind to a smooth paste and keep aside.
FOR SEASONING:
Mustard seeds – 1 teaspoon
Cumin seeds – 1/2 teaspoon
Bay Leaf – 2
METHOD:
1.Cut the potatoes and carrot into small squares.
2.Heat 3 tablespoons of oil in a pan, add all the ingredients for seasoning. When the mustard seeds crackle add the onion and saute on a slow flame till translucent.
3.Add the tomato and the ground paste and fry for a few minutes.
4.Pressure cook the mixture for about 3 whistles, switch of the flame and let it cool completely.
6.Open the pressure cooker and add coconut milk, garam masala powder and 1 tablespoon of ghee. Mash the mixture slightly and mix thoroughly so that the curry becomes thick.
7.Garnish with coriander leaves and serve hot with puris or dosas.