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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
4 cups chopped mixed vegetables (potatoes, carrots, cauliflower, french beans, and green bell peppers) |
2 medium onions, sliced |
4 tablespoons oil |
4 whole green cardamoms |
4 whole cloves |
1 inch cinnamon stick |
2 green chilies, slit in half |
2 teaspoons gingerroot, julienned |
1 teaspoon black peppercorns, coarsely crushed |
2 cups coconut milk |
2 cups water |
3 curry leaves |
1/2 teaspoon salt (to taste) |
Directions:
1. Heat the oil in a pan on medium level till it is hot. Add the green cardamoms, cloves and cinnamon. Fry for a few seconds. Now add the green chilli(es), ginger and the sliced onions. Saute on medium heat for 2 minute(s) or till the onions are transparent and soft.
2. Add the mixed vegetables, curry leaves, salt and water. Cover and cook on low heat for 15 minutes or till the vegetables are cooked.
3. Add the peppercorns and the coconut milk. Simmer on very low heat (so that the coconut milk does not curdle) for about 1 minute(s).
4. Serve with rice, coconut rice, or appam.
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