Ingredients:8 teacups chopped mixed vegetables
(potatoes, carrots, cauliflower, french beans, and capsicum)
4 medium onions sliced
8 tablespoons oil
8 whole green cardamoms
8 whole cloves 2" cinnamon sticks
4 green chillies slit
4 green chillies slit
4 teaspoons ginger cut into strips (juliennes)
2 teaspoons black peppercorns coarsely crushed
4 cups coconut milk (canned unsweetened coconut milk is available in Asian markets)
4 cups water
A few curry leaves and salt to taste
Method:
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 chillies, ginger and the sliced onions. Saute on medium heat for 3 minutes or till the onions are transparent and soft. Add the mixed vegetables, curry leaves, salt and water. Cover and cook on low heat for 24 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 2 minutes.
Method:
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 chillies, ginger and the sliced onions. Saute on medium heat for 3 minutes or till the onions are transparent and soft. Add the mixed vegetables, curry leaves, salt and water. Cover and cook on low heat for 24 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 2 minutes.
Tips:
Goes well with Appams
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