This mixed vegetable curry happened accidentally in my kitchen but that accident was so very wonderful and delicious that I always love to see this curry in my weekend lunch menu. Let me recall what was the accident precisely?? Because this post is not ON REAL TIME, you know I am on vacation and the posts are scheduled in advance with recipes that are safely backed up in my hard disk.
I was on conversation with my husband about cooking and recipes during which he recalled a curry that he tasted years back that had lots of vegetables like primarily beans, carrot, onion and potatoes in a coconut gravy that has green chillies instead red ones. So I myself took the challenge to recreate the same magic with no recipe on hand. The challenge was really hard. After a series of trials, with lots of undoing and redoing of spices finally I could come up with mixed vegetable curry that matched the taste closely to the one tasted years back as declared by him.
Mixed vegetable curry comes very handy when I have no stock of any single vegetable that can be transformed to a curry. I mean when I have little of tindly (tindora), couple of potatoes, a single onion and few beans or carrot, in such situations I feel the vegetable shop too far for no reason and I directly switch over to a curry that includes all the vegetables and turns to be a very awesomely delcious rice side dish.
You can creatively use any combination of vegetables that are lying in your fridge with the coconut masala that has few tea spoons coriander seeds, split black gram lentils and few green chillies for spice kick. The vegtables cook pretty soft in tamarind extract which very well drench in creamy coconut sauce to an ultimate mixed vegetable curry that you see below.