Mixed Vegetables in Green Coconut Gravy
A simple yet rich and delicious recipe with a subtle coconut and coriander flavor. This is my mom-in-law’s recipe, so I dedicate this post to her.
Ingredients:
1 cup cauliflower florets,
1/2 cup shelled peas,
1 long carrot; diced,
1 capsicum; diced,
2 potatoes; diced,
2 medium-size tomatoes,
1 large onion, halved and thinly sliced,
1/4 coconut; ground to paste,
Whole garam masala –
2-3 peppercorns,
2 star anise,
2-3 cloves,
1 inch stick of cinnamon.
Green Masala –
3 inch stick of ginger;
1/2 bunch of garlic pods,
1 green chilli,
A handful of coriander leaves.
Method:
Boil all the vegetables with some salt and water alongwith the tomatoes until cooked. Remove the tomato, peel off their skin and dice them in medium size pieces.
In a pan, heat some oil. Then add the whole garam masala and cook on low flame for a minute (or until fragrant). Then add onions and saute until golden in color. Add tomatoes and cook for 3 minutes. Then add the green paste and cook for good 5 minutes; stirring continuously. Then add the coconut paste and cook until the masala starts leaving out oil. Then add little salt and boiled vegetables, vegetable stock (or water) and bring to boil. Garnish with cream and serve with parathas, naan or butter roti.
TIP:
You can add boiled eggs to the same gravy to prepare egg gravy.
