A very simple, aromatic dish that can be whipped up in a very short time. Only effort needed is for cutting the veggies, needs no masala paste to be made. There are very few Indian recipes that can be made with such less prep work and still taste like one has put in hours of work. The mildly spicy, coconut dish is from the Indian state Kerala. I had never tasted this dish till like few years ago I went to an Indian restaurant locally. They had this dish in the menu. The description enticed us to order it as it had coconut, which is my H’s fav ingredient. We loved the taste instantly, as it was not very creamy but still tasty. Since then I have been trying to recreate that dish as I can visualize. Yes! have been successful :)..
mixed vegetables 2 cups, cubed (I have used carrot,potatoes,brinjal,sweet potatoes, french beans)
tomato 1 small chopped into chunks
light coconut milk 2 cups
oil 1 tbsp
mustard seeds 1 tsp
curry leaves 10
hing/asafoetida 1/4 tsp
turmeric powder 1/4 tsp
onion 1, finely chopped
ginger 2 tsp, finely chopped
green chillies 3, slit
lemon juice 2 tsp or juice from 1/2 a piece
salt to taste
Heat 1 tbsp oil in a pan.
Add mustard seeds let splutter.
Add hing/asafoetida and curry leaves, ginger and chopped onions.
Stir fry till onion starts turning brown.
Add in the turmeric powder, green chillies, and veggies.
Sauté for 1 minute and add coconut milk.
Mix well and bring to a boil on medium flame.
Let boil for 5-6 mins till veggies are tender.
Now add the tomatoes and cook for 5 – 6 more mins on low flame.
Note:Don’t over boil. Boiling will curdle the coconut milk
Turn of the flame, add salt and lemon juice.
Serve hot with appams, Ragi Dosa or steaming hot rice.