| Serves: 4
Cooking time (approx.): minutes
Style: Indian Vegetarian (Goan)
4 cups chopped mixed vegetables (potatoes, carrots, cauliflower, french beans, and shelled green peas)
2 medium onion(s) chopped
1" piece ginger chopped
2 flake(s) garlic chopped
2 green chilli(es) chopped
1 teaspoon(s) hot spice mix (garam masala) (optional)
2 cup(s) coconut milk (canned unsweetened coconut milk is available in Asian / Indian markets)
1 cup(s) water
3 tablespoons butter / ghee (clarified butter)
salt to taste
finely chopped coriander leaves to garnish.
- Parboil the chopped vegetables and keep aside. Heat half the quantity of butter / ghee (clarified butter) in a pan on medium level till it is hot. Add the chopped onion(s). Saute on medium heat for 4 minutes or till the onions are transparent and soft. Now, add the chopped ginger, garlic and green chilli(es). Stir fry briefly for a few seconds. Let it cool. Grind this to a fine paste. Keep aside.
- Heat the remaining quantity of butter / ghee (clarified butter) in the same pan. Stir fry the paste on medium level till all the water has evaporated and the butter / ghee has left the sides of the pan. Now, add the parboiled vegetables and salt. Mix well. Cover and cook on medium / low heat for 3 minutes or till the vegetables are fully cooked.
- Add the garam masala (optional), coconut milk and water. Simmer on very low heat (so that the coconut milk does not curdle) for about 4 minutes.
Garnish with finely chopped coriander leaves. Serve immediately with: Coconut Rice (Nariyal Chawal) or white rice. |
