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