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.
