Wednesday, May 19, 2010

Mixed Vegetable Curry

Serves: 4

Beans - 1 cup, diced
Carrot - 1/2 cup, diced
Potato - 1 cup, diced
Fresh or frozen peas - 1 cup
Coriander leaves - 5 strands
Coconut - 1/4 cup, grated
Dalia split - 1/4 cup
Green chillies -3
Fennel seeds - 2 tbsp
Coriander seeds - 2 tbsp
Turmeric - 1/2 tsp
Cinnamon - 1/8 stick (a small piece)
Clove - 2
Oil - 2 tbsp
Mustard seeds - 1/2 tsp

1. Place all the vegetables except the frozen peas in a large pot. Add enough salt for the vegetables, and 1 cup of water and heat on medium flame for about 10 minutes or until tender. If using fresh peas add now along with other vegetables.
2. Grind to a smooth paste the coconut, dalia split, green chillies, fennel seeds, turmeric, coriander leaves, cinnamon, and cloves with little water.
3. Heat oil in a pan, add the mustard seeds and wait for them to splutter. Then pour in the spice paste to the oil and fry for about 2 minutes. Add salt to the paste and mix well.
4. Pour in the vegetables along with the water to the spice paste. If using frozen peas add now. Heat for another 5 minutes until the flavours blend. Add water to adjust consistency.

Other vegetables can be added as desired. Quantities of vegetables if you would like to add:
Capsicum - 1/2 cup, optional
Knol Khol - 1/2 cup, optional
Corn - 1/2 cup, optional


  1. Sounds yummy. I am going to try it when I get home today.

  2. I ended up making it over the weekend. Aditya thought I added too much cinnamon but it didn't stop him from eating it.

    Thanks for the recipe!



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