South Style Mixed Veg Curry


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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.

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Preparation Time:    Cooking Time:     Makes 4 servings
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1/2 cup drumsticks (saijan ki phalli / saragavo) pieces
1/2 cup sliced yam (suran)
1/2 cup sliced red pumpkin (bhopla / kaddu)
1/2 cup french beans , cut into 75 mm. (3”) pieces
1/2 cup carrot juliennes
1/2 cup sliced potatoes
1/2 cup raw banana , cut into 75 mm. (3”) pieces
1/2 cup sliced brinjal (baingan / eggplant)
1/2 tsp turmeric powder (haldi)
salt to taste

To Be Ground Into A Coarse Paste (using Approx. 1/4 Cup Of Water)
3/4 cup freshly grated coconut
1/2 tsp cumin seeds (jeera)
1 tbsp roughly chopped green chillies
1 tbsp tamarind (imli) pulp

  1. 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.
  2. 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.
  3. Add the raw banana, brinjal, turmeric powder and salt, mix gently and cook on a medium flame for 5 minutes, while stirring occasionally.
  4. 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.
  5. Serve hot.

RECIPE SOURCE : Swadisht SubzianBuy this cookbook
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