| Serves: 4
Cooking time (approx.): minutes
Style: South Indian Vegetarian (Kerala)
4 teacups chopped mixed vegetables (potatoes, carrots, cauliflower, french beans, and green bell peppers)
2 medium onion(s) sliced
4 tablespoons oil
4 whole green cardamoms
4 whole cloves
1" cinnamon stick(s) |
2 green chilli(es) slit
2 teaspoon(s) ginger cut into strips (juliennes)
1 teaspoon(s) black peppercorns coarsely crushed
2 cup(s) coconut milk (canned unsweetened coconut milk is available in Asian markets)
2 cup(s) water
A few curry leaves and salt to taste |
- Heat the oil in a pan on medium level till it is hot. Add the green cardamoms, cloves and cinnamon. Fry for a few seconds. Now add the green chilli(es), ginger and the sliced onions. Saute on medium heat for 2 minute(s) or till the onions are transparent and soft.
- Add the mixed vegetables, curry leaves, salt and water. Cover and cook on low heat for 15 minutes or till the vegetables are cooked..
- Add the peppercorns and the coconut milk. Simmer on very low heat (so that the coconut milk does not curdle) for about 1 minute(s).
Serve immediately with: Coconut Rice (Nariyal Chawal) or white rice. |
