19 October, 2018
MIXED VEGETABLE CURRY
Just gathered the ingredients for grinding which I felt like using, rather which I felt are the proper things to go with (often I keep doing/experimenting like this), finely grinded it along with little quantity/portion of cooked vegetable, which I was using for making the curry, and added the ground pasteĀ to the remaining portion of cooked vegetables, added salt and the curry was ready within a few minutes !! I have not used fresh coconut as well as any aromatic spices in this recipe, so tastes/smell different from the usual curry’s which we (south Indians) make most of the times. It was actually very tasty and we enjoyed relishing it. So sharing the recipe of the same with you all.
Ingredients :
- Potato – 1/4 cup
- Carrot – 1/4 cup
- Chayote squash/seemebadanekayi – 1/4 cup
- Fresh green peas – 1/4 cup
- Knol Khol/ganth gobhi/gedde kosu – 1/4 cup
- Water – to cook the vegetables
- Salt to taste
- Ghee – 1 tsp
For grinding :
- Almond – 8 nos.,
- Cashews – 5 nos.,
- Raisins – 10 to 15 nos.,
- Poppy seeds/Khus Khus – 3/4 tbsp
- Green chili – 2 or as per taste
- Coriander leaves – 1/4 cup
- Kashmiri/Byadigi red chili powder (which gives out color) – 1 tsp
- Turmeric powder – 1/2 tsp
- Cooked vegetables – 1/2 cup
PROCEDURE :
- Steam cook or cook all the vegetables using required water by adding salt
- Gather together all the ingredients listed below the heading ‘for grinding’ into a fine paste
Ā 
Ā 
- Add the ground paste to the cooked vegetables and also adjust the salt
- Boil well while stirring continuously, otherwise the mixture will stick to the bottom
- Remove from the fire and put gheeĀ and serve with any roti, paratha, poori, rotti or even with rice
