Monday, December 16, 2013



We often have rotis at home for dinner. I am always therefore looking out for recipes for curries that go well with rotis. This dish is made of mixed vegetables in a coconut-based masala blended with other spices.

You can use a wide variety of mixed vegetables. Today I have used  French beans, carrots, hyacinth beans and potatoes. If you wish, you can use green peas instead of hyacinth beans. The recipe for this excellent dish is adapted from the late Tarla Dalalji.

I think it is awesome with rotis and chapatis.

  • Mixed Vegetables (French Beans, Carrots, Hyacinth Beans and Potatoes), 2 cups
  • Onions, finely chopped, 1 cup
  • Tomatoes, finely chopped, 1/2 cup
  • Garam Masala, 1 tsp
  • Oil, 1 tbsp
  • Salt, to taste
To be ground into a paste:
  • Fresh Coconut Gratings, 1/4 cup
  • Byadgi Red Chillies, 3
  • Garlic, 5 cloves
  • Ginger, 1 inch piece
  • Poppy Seeds, (Khus Khus) 1 tbsp
  • Sesame Seeds, (Til) 1 tbsp
  • Water, 6 tbsp
 For the garnish:
  • Fresh Coriander Leaves, (Dhania), chopped, 2 tbsp

Wash and chop the French Beans, Hyacinth Beans, Carrots and Potatoes.
Boil the mixed vegetables without overcooking them. Keep aside.
In a blender, grind the ingredients mentioned above to make a smooth paste.
In a kadhai, heat oil and when it gets hot add the onions and fry till they turn golden brown.
Add the prepared ground paste and tomatoes and cook till the oil separates
Now add the boiled vegetables, salt, garam masala and water as required and bring it to a boil.
Serve hot, garnished with chopped fresh coriander leaves.

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