Vegetable Kalvan, Maharashtrian Healthy Sabzi
by Tarla Dalal
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Added to 30 cookbooks
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There is something great about kalvan... it seems homely and special at the same time! Indeed, this authentic Maharashtrian delicacy is an all-time favourite.
The Vegetable Kalvan features an assortment of veggies cooked with milk and a paste of roasted coconut and spices. Roasting the coconut heightens the aroma and taste of the spice paste, giving the kalvan its characteristic taste.
Pair it with whole wheat chapatis for a truly soul-warming meal.
- Heat 2 tsp of oil in a deep non-stick pan, add the curry leaves, onions, ginger and garlic and sauté on a medium flame for 3 minutes.
- Add the coconut and sauté on a medium flame for 1 minute.
- Add the tomatoes, turmeric powder, chilli powder and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Cool the mixture completely and blend in a mixer to a smooth paste. Keep aside.
- Heat the remaining ½ tsp of oil in a deep non-stick pan and add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
- Add the prepared paste, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Add the milk, sugar, salt and 1 cup of water, mix well and cook on a medium flame for 5 minutes ,while stirring occasionally.
- Add the vegetables, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve hot garnished with coriander.
Nutrient values (Abbrv) per serving
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