Each time I cook mixed vegetable curry, I tend to tweak and experiment with spices. Today’s recipe is a result of one such experiment. Am quite satisfied with the end result and hence makes an appearance here. 🙂 A versatile dish that makes a decent side with rice, rotis as well as dosas.
Mixed Vegetable Curry Recipe
Prep & Cooking: 45-50 mts
Serves 5 persons
1 large carrot, peeled and cubed
1 large potato, peeled and cubed
10 french beans, chop into 1″ pieces
1/2 cup cauliflower, cut into small florets
1 large onion, finely chopped
1/2 tsp ginger garlic paste
2 tomatoes, blanch, peel and crush
1/4 tsp turmeric pwd
1/2 tsp amchur pwd
1 tsp kitchen king masala
salt to taste
Roast in 2 tsps of oil, cool and grind to a paste:
3 dry red chilies
1/2 tbsp coriander seeds
1″ cinnamon stick
1/2 tbsp grated coconut
1/2 tsp cumin seeds
1 tbsp oil
1 Heat oil in a heavy bottomed vessel, add cumin seeds and allow to splutter. Add chopped onions and saute till pink. Add ginger garlic paste and saute for 3 mts.
2 Add the carrot, potato, beans and cauliflower and saute on medium flame for 4-5 mts on medium high. Add salt and turmeric pwd and combine. Reduce flame, place lid and cook till the vegetables are half cooked. Add crushed tomatoes and cook further for another 4-5 mts.
3 Add 2 cups of water to the vegetables and bring to a boil. Cook with lid for 7-8 mts. Remove lid, add the ground paste and mix well. Add amchur pwd and kitchen king masala pwd and mix. Cook on low-medium flame for 15-20 mts, till the texture is thick and not watery.
4 Turn off heat and garnish with fresh coriander leaves. Serve with hot rice, chapatis or dosas.