Bright Vegetables with Green Coconut Curry

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Mysore Style Cooking

  • Yield: 4 Servings


  • 1 Tbs oil
  • 1 bunch dill, finely chopped
  • 1 cup cauliflower, chopped
  • 1 cup green peas
  • 1 cup green, chopped
  • 1 cup carrot, chopped
  • 1 cup potato, chopped
  • 17 fl oz (500 ml) water
  • salt to taste
Ingredients for ground paste
  • 1 tsp poppy seeds
  • 2 green chillies
  • 2 cups coconut, grated
  • ½ tsp coriander powder
  • ¼ tsp turmeric powder
  • 1 em (½ in) piece ginger root, grated
  • 1 cinnamon stick, crushed
  • 2 cloves
  • water
How to Make It
  1. Grind the eight ingredients for the paste with some water until smooth. Set aside.
  2. Heat the oil in a heavy-bottomed pot. Add the dill and fry for a few seconds. Then add all the vegetables and ground paste. Fry for a few more seconds.
  3. Add the water and salt to taste. Mix well, bring to the boil, then lower the heat and cover with the lid. Cook for 15-20 minutes in a heavy-bottomed pot or until all the vegetables are cooked and the gravy has thickened.
  4. When it is cooked, transfer to a serving bowl. Serve hot with rotis or with rice.

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