Vegetable Curry with Coconut Rice


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A fine combination of spicy curry and delicately flavoured rice. Serve in the traditional way with fried "papad", sweet pickle and chopped onions and tomatoes.

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Serves 8.
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For the curry
175 gms french beans
175 gms carrots
175 gms cauliflower
175 gms green peas
175 gms potatoes
175 gms bottle gourd (doodhi / lauki)
2 large tomatoes
1 whole coconut
3 to 4 curry leaves (kadi patta)
4 tbsp ghee
salt to taste

To be ground into a paste (for the curry)
10 cloves garlic (lehsun)
2 tbsp grated fresh coconut
25 mm. (1") piece of ginger (adrak)
4 tsp coriander (dhania) seeds
2 tsp cumin seeds (jeera)
1 tbsp roasted chana dal (daria)
1 tbsp peanuts
12 whole dry kashmiri red chillies
3 sticks cinnamon (dalchini)
3 cloves (laung / lavang)
3 black peppercorns (kalimirch)

For the coconut rice
1 1/2 cups uncooked rice (chawal)
1 whole coconut
2 onions
2 sticks cinnamon (dalchini)
2 cloves (laung / lavang)
3/4 tsp salt
2 tbsp ghee


    For the curry

    1. Cut all vegetables (except green peas) into small pieces.
    2. Boil all the vegetables except tomatoes.
    3. Grate the coconut. Add 2 teacups of hot water and allow to stand for a little while. Blend it in a liquidiser and strain or pass through a sieve at east twice to take out thick coconut milk.
    4. Heat the ghee in a big vessel and fry the paste for at least 3 minutes.
    5. Add the tomatoes and curry leaves and fry again for 3 minutes.
    6. Add the vegetables, coconut milk and salt and boil for 30 minutes.
    7. Serve hot with coconut rice or with bread.

    For the coconut rice

    1. Cut the onions in slices.
    2. Take out coconut milk in the same way as mentioned above for the curry.
    3. Heat the ghee in a vessel and fry the onions for a little time.
    4. Add the cinnamon and cloves and fry again for 1 minute.
    5. Add the rice, coconut milk and salt. Cover and cook slowly until the rice is cooked. If any extra liquid is required, add water to the rice.
    6. Serve hot with any curry.

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