Ending this week's Marathon with a mixed veg curry from Goa. A simple and delicious curry with spiced coconut gravy...
Cauliflower florets 1 cup
Peas 1/2 cup
Aloo / potato1medium sized
Carrot chopped 1/2 cup
Salt to taste
Cumin seeds 2sps
Coriander seeds 1sp
urry leaves 4
Mustard seeds 1sp
Black pepper 1/4 sp
Coconut grated 3/4 cup
Red chili 3
Tamarind pulp 3/4 sp
Oil 4 sps
Ginger chopped 1 sp
Cook all the veggies till half done( except cauliflower), either in presser cooker or in a microwave.
Dry roast cumin, coriander, black pepper and red chilies till light brown.
Let them cool down and make a smooth paste adding coconut, tamarind pulp and chopped ginger.
In a large pan heat 1 sp oil and add cauliflower florets.
Cook on medium flame till half done. Now add rest of the half cooked veggies and mix well.
Saute for few minutes and add ground paste and haldi.
Add salt to taste and little water to cook further.
Now prepare tempering, heat rest of the oil in small pan and add mustard seeds and curry leaves.
Once they splutter remove and add it to the prepared curry.
Serve hot with rice, pulao, poori or roti..
Check to see what my fellow bloggers are cooking for BM 26