Spicy Vegetable Curry
A traditional Kerala curry where potato simmers gently in a spiced coconut gravy until every piece soaks up the flavours. The curry leaves and raw coconut oil finish add that characteristic Kerala fragrance.
Ingredientsfor 5 servings
- Potato : 1 no
- Carrot : 1 no
- Beetroot : 1 no
- Onion : 1 no
- Garlic : 1 no
- Ginger : 1 inch piece
- Green chilly : 4 nos
- Curry leaves : 1 spring
- Chilly powder : 1 tsp
- Turmeric powder : ½ tsp
- Mustard : 2 tsp
- Salt, to taste
- Coconut oil : 1 tsp
- Coriander leaves : 2 spring
Preparation
Step 1
Use pressure cooker or a pan and add oil in it when it gets hot add mustard.
Step 2
When it allow to crackles add onion garlic ginger and curry leaves in to it.
Step 3
When it gets brown add chilly powder turmeric powder and salt.
Step 4
Add the vegetables one by one in to it.
Step 5
Next, add one cup water or as sufficient for the vegetables to get cooked.
Step 6
Close the pan or pressure cooker and wait till it gets cooked, if its cooker 4 whistle is needed.
Step 7
After it gets cooked off the flame and add coriander leaves to it.
Step 8
Transfer to a serving dish.
Step 9
It can be taken with chappathi and dosa.
Tip
For a thicker gravy, cook uncovered on medium heat for the last few minutes. For a thinner consistency, add a splash of warm water.
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