Preparation Time : 20 mins.
Cooking Time : 25 mins.
Serves 4.
Ingredients
1 cup mixed boiled vegetables (carrots, French beans, green peas)
½ teaspoon cumin seeds (jeera)
¼ teaspoon asafoetida (hing)
¼ cup milk
a pinch sugar
salt to taste
1 teaspoon oil
For the gravy
1 cup onions, sliced
1 tablespoon ginger, chopped
1 tablespoon garlic, chopped
4 to 6 curry leaves
¼ cup desiccated coconut
1 cup tomatoes, chopped
¼ teaspoon turmeric powder (haldi)
2 teaspoons chilli powder
1 tablespoon oil
salt to taste
For the garnish
2 tablespoons chopped coriander
For the gravy
- Heat the oil in a pan, add the onions, ginger, garlic and curry leaves and sauté for 4 to 5 minutes over a slow flame.
- Add the desiccated coconut and allow it to brown lightly.
- Add the tomatoes, turmeric powder, chilli powder and salt and cook till the tomatoes are cooked.
- Cool completely and grind into a fine paste.
How to proceed
- Heat the oil and add the cumin seeds. When they crackle, add the asafoetida and then the gravy.
- Cook over a slow flame till the gravy thickens and the oil starts to separate from the masala.
- Add the milk and 1 cup of water and allow it to come to a boil.
- Add the vegetables, sugar and salt and mix well.
- Serve hot, garnished with the coriander.