Veggie Foodie

Kalvan – Veg Curry

Ingredients:

• 2 cups mixed boiled vegetables (carrots, French beans, green peas and potatoes)
• 1 tsp cumin seeds (jeera)
• 1/4 tsp asafoetida (hing)
• 1 cup milk
• 1 tsp sugar
• salt to taste
• 1 teaspoon oil

For the gravy

• 1 onion, sliced
• 1 tablespoon ginger, chopped
• 1 tablespoon garlic, chopped
• 4 to 6 curry leaves
• 1/2 cup desiccated coconut
• 1 cup tomatoes, chopped
• ¼ teaspoon turmeric powder (haldi)
• 1 teaspoon chili powder
• 2 tbsp oil
• salt to taste

Method:

1. Heat 1 tbsp oil in a pan, add the onions, ginger, garlic and curry leaves and sauté for 4-5 minutes over slow heat
2. Add desiccated coconut and stir constantly till it becomes light brown in color
3. Add chili and turmeric powder, salt and chopped tomatoes and cook till tomatoes are cooked
4. Cool the mix and then grind it to a fine paste
5. Bring the paste to the same pan and put it on slow heat
6. In a separate small pan, heat 1 tbsp oil and add cumin seed. When the seeds crackle, add asafetida. Add this oil to the paste being sauted in the pan
7. Cook this paste / gravy on slow heat till the gravy thickens and the oil starts to separate
8. Add the milk, 1 cup water, sugar and the cooked vegetables
9. Bring to boil and add more salt if necessary
10. Serve hot with any Indian bread

Serves: 6