Mixed Vegetable Curry Recipe
Ingredients
- Tindly Tindora- 250 gm
- Mangalore cucumber- Half piece
- Onions- 2 nos.
- Potatoes- 2 nos.
- Tamarind- Small lemon sized
- Salt- 1 tsp
- Powdered jaggery - 2 tsp
- Turmeric powder- 1/2 tsp
To grind
- Fresh grated coconut- 1/2 cup
- Green chillies- 3 nos.
- Coriander seeds- 2 tsp
- Split black gram lentils- 1 tsp
Seasoning ingredients
- Cooking oil- 2 tsp
- Mustard seeds-1 tsp
- Curry leaves- Few
Instructions
Preparation
- Wash all the vegetables under running water, slit each tindly vertically in to 4 pieces and chop potatoes in to big chunks. Peel off the onions and slice them too. Similarly cut the Mangalore cucumber and scoop out the seeds. Chop it in to big pieces.
- Soak tamarind in half cup of water and extract juice discarding the residue.
Method
- Put all the chopped vegetables in to a cooking pan along with tamarind juice. Cook it in medium flame along with jaggery and turmeric powder. Let the vegetables turn soft but not mushy.
- While the vegetables are still cooking, get the coconut masala ready. Dry roast the split black gram lentils in a seasoning pan till they turn brown. Transfer this to a mixer jar and also add grated coconut, green chillies, coriander seeds and little water. Grind everything together to fine puree.
- Ensuring all the vegetables for done-ness add coconut masala from above step to the pan. Finally add salt and water to adjust consistency. Combine and bring the curry to a good boil. Switch off the flame.
- Heat a seasoning pan with cooking oil, mustard seeds and curry leaves. As the mustard seeds crackle add the seasoning to curry.
- Mixed vegetable curry is ready to serve with rice. It can also be relished with chapati and dosa.
Notes
- You can choose more than one variety of vegetables to make this curry. Leftover vegetables can also be used to whip this up.
- Do not skip adding onions to this curry as it enhances the taste.