Mixed vegetables With Coconut Milk Very Tasty South Indian Dish

Mixed vegetables With Coconut Milk

Ingredients:

• 2 medium potatoes
• 12-15 broad beans
• 1/2 cup green peas
• 1/4 flower cauliflower 
• 2 medium carrot
• 100 gms red pumpkin
• 1 1/2 cups coconut
• 2 tblsp tamarind pulp
• 3 tblsp groundnut oil 
• 4 red chillies whole
• 1 tsp cumin seeds
• 1 tblsp coriander seeds
• 8-10 cloves garlic
• 1 tsp turmeric powder
• Salt to taste
• 1 tsp mustard seeds
• 1 tsp black gram split
• 8-10 curry leaves

Method Of Cooking:

• Peel and dice the potatoes into 1 inch cubes.
• String the beans and halve them, cut them into one inch pieces. 
• Shell the peas.
• Wash cauliflower and separate the cauliflower florets. 
• Peel and dice the carrots into 1 inch cubes.
• Peel and dice the pumpkin into 1 inch cubes.
• Add warm water to one cup of scraped coconut and extract thick and thin milk,keep aside.
• Dissolve tamarind pulp in half cup of water.
• Heat a little oil and saut whole red chillies, cumin, coriander, garlic and the remaining half cup of scraped coconut till a nice aroma is given out.
• Grind into a fine paste.
• Boil the vegetables in the thin coconut milk with turmeric powder, tamarind extract and salt.
• Add the ground masala and cook for 10 minutes.
• Heat a little oil separately and add the remaining red chillies broken into two, mustard seeds and urad dal. Add curry leaves and add this to the vegetables.
• Continue cooking the vegetables till cook well. 
• Then add the thick coconut milk and simmer for two to three minutes. 

Serve hot with boiled rice.