South Style Mixed Veg Curry
by Tarla Dalal
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South Indian cuisine generally uses a lot of coconut. However, it is used in a balanced way with the required amount of spices, tamarind, etc.
In this delicious South Style Mixed Veg Curry, a colourful assortment of veggies is cooked with a richly-textured paste of coconut, cumin seeds and green chillies.
This spicy curry gets a tangy twist with the addition of tamarind pulp. In some ways, this is a variant of the popular South Indian dish called Avial, which uses thick curds instead of tamarind to perk up the curry.
- Boil 2 cups of water in a deep non-stick kadhai, add the drumsticks, cover with a lid and cook on a medium flame for 6 minutes or till the drumsticks are semi-cooked, while stirring occasionally.
- Add the yam, red pumpkin, french beans, carrots and potatoes and mix well. Cover with a lid and cook on a medium flame for 7 to 8 minutes, while stirring occasionally.
- Add the raw banana, brinjal, turmeric powder and salt, mix gently and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add the prepared paste and approx. 2 tbsp of water, mix gently and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Vitamin A||263.4 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.6 mg|
|Vitamin C||30.8 mg|
|Folic Acid||23.4 mcg|
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