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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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found in another site...the end result is superb! Ingredients:
6 cups chopped mixed vegetables (potatoes, carrots, cauliflower, french beans, and green bell peppers) |
3 medium onions, sliced |
6 tablespoons oil |
6 green cardamoms |
6 whole cloves |
1 1/2 inches cinnamon sticks |
3 green chilies, slit |
3 teaspoons ginger, cut into strips (juliennes) |
1 1/2 teaspoons black peppercorns, coarsely crushed |
3 cups coconut milk (canned unsweetened coconut milk is available in asian markets) |
3 cups water |
3 -5 curry leaves |
salt |
Directions:
1. Heat the oil in a pan on medium level till it is hot.
2. Add the green cardamoms, cloves and cinnamon.
3. Fry for a few seconds.
4. Now add the green chilli (es), ginger and the sliced onions.
5. Saute on medium heat for 3 minute (s) or till the onions are transparent and soft.
6. Add the mixed vegetables, curry leaves, salt and water.
7. Cover and cook on low heat for 20 minutes or till the vegetables are cooked.
8. Add the peppercorns and the coconut milk.
9. Simmer on very low heat (so that the coconut milk does not curdle) for about 1 minute (s).
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