Assorted vegetables in coconut sauce; easy to cook, non-spicy and yummy
Fresh Coconut: 1 cup (100gm) (scraped)
Garlic cloves: 4-5
Cumin Seeds: 1 tsp
Tamarind Juice: 2 tbsp
Coconut oil: 3-4 tbsp
Yogurt: 1-2 tbsp
Green Chili: 2-3
Turmeric powder: ¼ tsp
Water: ¾ cup+ ½ cup
Yam: 50 gm (diced big)
Ivy gourd: 4-5 (cut in 4 slices)
Plantain: ½ (50 gm) (diced big)
Carrot: 1 (medium) (baton cut)
Sambar Cucumbar: 50 gm (diced big)
Snake Gourd: 50 gm (sliced)
Guar/Cluster beans: 5-6 (sliced into medium pieces)
French Beans: 4 (sliced into medium pieces)
Drumstick: 1 (small) (cut into medium pieces)
Salt to taste
1) Grind fresh coconut, shallots, green chilies, cumin seeds (lightly crush in mortar pestle before grinding), garlic and salt with ½ cup water to a smooth paste
2) Cover and steam the cut vegetables on low heat by adding ¾ th cup of water . Stir gently with a fork or spoon in between to avoid vegetables from breaking. Use fork to check if vegetables are cooked and avoid overcooking.
3) Add the ground coconut mixture; mix well and bring to boil on medium heat. Check salt; add more if desired.
4) Add tamarind pulp. Mix well. Simmer for 4-5 min.
5) Remove from heat. Add coconut oil. Mix well. Add yogurt after the curry cools for 15-20 min.
1) Do not add salt while steaming vegetables or it turns mushy
2) Avoid excess water as the desired consistency of the curry is thick (semi-gravy)
1) Use any assorted vegetable that has less water content; this way you can prevent the vegetables from turning mushy. Do not use brinjal, and okra.
2) After steaming the vegetables, the leftover water, on cooling, can be used for grinding the coconut mixture. You don't have to add additional water and with the water from the vegetables, the flavor will be maintained.
3) By altering the quantity of Tamarind Juice or Yogurt, or if desired both, you can adjust the tang of the dish
1) Substitute coconut oil with light vegetable oil
2) Substitute tamarind juice with 2 tbsp of yogurt
Serve warm with rice