Name: Mixed vegetable curry
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: ⅓ cup Bengal gram; 1 cup Raw banana; 1 cup Elephant foot yam; ½ cup carrot; ¼ tsp Turmeric powder; ¼ Black pepper powder; 1½ cup water; 1 tsp Salt or as required; 1 tsp Jaggery; For coconut paste:; ½ cup Grated coconut; 1 tsp Cumin seeds; 2 Dry chillies; ½ cup water for grinding to paste; For tempering:; 2 Tbsp Oil; ½ tsp Mustard seeds; ½ tsp Husked and split black gram; 1 sprig curry leaves; 1 Dry red chilli; ⅓ cup Grated coconut

Mixed vegetable curry

2 Jun 2018

by Deepthi (in memoriam)

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Background

This is a coconut-based meal with a mix of 2 or 3 vegetables. My mother used to make this healthy mixed vegetable curry for dinner parties or for Sunday lunch. This dish goes well with hot rice or roti and is quite easy to make.

Ingredients

⅓ cup Bengal gram
1 cup Raw banana
1 cup Elephant foot yam
½ cup carrot
¼ tsp Turmeric powder
¼ Black pepper powder
1½ cup water
1 tsp Salt or as required
1 tsp Jaggery
For coconut paste:
½ cup Grated coconut
1 tsp Cumin seeds
2 Dry chillies
½ cup water for grinding to paste
For tempering:
2 Tbsp Oil
½ tsp Mustard seeds
½ tsp Husked and split black gram
1 sprig curry leaves
1 Dry red chilli
⅓ cup Grated coconut

Instructions

Soak the bengal gram in water for 2-3 hours.
Grind ½ cup grated coconut with cumin seeds and dry chillies to a coarse paste, keep aside.
In a separate pan, add water. To the water, add the vegetables,bengal gram, turmeric powder, chilli powder, & salt, and cook on a medium flame. Once it starts boiling, simmer it and cook until the veggies are soft, properly cooked, and until the water dries out. Add more water if necessary.
Lightly mash the cooked vegetables with the back of a wooden spoon. Add the grinded coconut paste, mix well and continue cooking till the raw coconut smell subsides.
Now add pepper powder and jaggery to the pan, mix well and check for the seasoning. Place the lid, cook for another 2-3 minutes, and then switch off the flame.
For tempering, heat oil in a separate pan and splutter mustard seeds. Add black gram, curry leaves, dry red chillies and grated coconut. Roast the coconut until they turn golden brown.
Pour this over the cooked veggies, mix well.
Serve it with hot rice or roti.