Corn And Vegetable Ring With Coconut Curry Recipe

For The Corn and Vegetable Mixture

• 1/2 cup soaked and cooked long grain rice (Basmati chawal)
• 3/4 cup boiled , peeled and boiled and mashed potatoes
• 3/4 cup chopped and boiled mixed vegetables (french beans , carrots and green peas)
• 3/4 cup coarsely crushed sweet corn kernels (makai ke dane)
• salt to taste
• 3 tbsp oil
• 1 1/2 tsp mustard seeds ( rai / sarson)
• 2 tsp sesame seeds (til)
• 1/4 tsp asafoetida (hing)
• 2 tbsp roughly chopped cashew nut (kaju)

To Be Ground Into A Smooth Green Paste (using A Little Water)

• 5 tbsp roughly chopped coriander (dhania)
• 3 green chilli , roughly chopped
• 2 tbsp freshly grated coconut
• 25 ginger (adrak)
• salt to taste
• 1/2 tsp sugar
• 1 tsp lemon juice

For The Coconut Sauce

• 1 tbsp ghee
• 1 tsp cumin seeds (jeera)
• 3 green chilli , cut into halves vertically
• 5 to 6 curry leaves (kadi patta)
• 3/4 cup coconut milk (nariyal ka doodh) (nariyal ka doodh)
• 1/2 tbsp cornflour dissolved in 1/4 cup
• salt to taste
• 1 tsp lemon juice
• a pinch of sugar
• 1 tbsp finely chopped coriander (dhania)

Other Ingredients

• a few tomato slices
• a few capsicum slices