Vegetables In Coconut Gravy
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Pamper yourself with this Vegetables in coconut gravy recipe, prepared with a delectable South Indian touch of taste and aromas.
- In 1 tsp oil fry the 3 tbsp of coconut for 2-3mts and keep aside
- In 1tsp of oil fry half of the chopped onions for 2-3mts and keep aside
- Take another 1 tsp of oil and roast the following ingredients for approximately 30seconds(red chillies,dhania,mustard,methi seeds,jeera,cinnamon stick,pepper corns and cloves)and keep aside
- Grind the coconut,onion and roasted ingredients in step 3 along with haldi,chilli powder and tamarind to a fine paste adding approximately 125ml of water.
- Heat remaining oil in a kadai and fry the chopped ginger and garlic for couple of minutes and ensure they dont get burnt.
- Add the balance chopped onion and fry until raw smell goes.
- Add salt since it helps onions get cooked faster.
- Once the onions are done add the ground paste and fry for approx 2-3mts.
- Add little water(1/2 cup)and add the potatoes and carrots(since these take longer time to cook)and let it cook for 5-6mts.
- Then add the balance vegetables(cauliflower, beans, peas),tofu/paneer and the coconut milk and cook for another 10mts till all the vegetables are cooked.
- Add some more water(125ml)if required and cook till the gravy has the required consistency.
- Once add garnish with coriander leaves.
This recipe was contributed by sukbala on 23 Jan 2003
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