One pot coconut coriander vegetable curry which could be easily prepared during morning hours.This curry goes well with white rice, idlis, dosas, rotis etc. This is easy to prepare and healthy too and a very good lunch box recipe.
This recipe is especially for working women, students, bachelors.This is the easy and a confident recipe for the beginners too.
Even after your hectic day, this is very easy to prepare without much effort.
Chopped mixed vegetables - 2 cups
(carrots, cauliflower, potatoes, green peas, beans)
Turmeric powder - ¼ tsp
Salt - to taste
Garam masala powder - 1 tbsp
INGREDIENTS FOR WET GRINDING
Grated coconut - ½ cup
Coriander seeds - 2 tbsps
Red chillies - 3 nos
Green chilliies - 5 nos
Garlic - 6 cloves
Ginger - 1 inch piece
Tomatoes - 2 nos
Coriander leaves - 1 small bunch
Fry green chillies, ginger, and garlic in a tablespoon of ghee and grind it with fresh coriander leaves, coconut,tomatoes, red chilliies and coriander seeds to a smooth paste and keep aside.
INGREDIENTS FOR SEASONING
Cumin seeds - 1 tsp
Red chillies - 2 nos
Oil - 1 tbsp
Pressure cook the vegetables adding turmeric powder,required salt and the ground coconut coriander paste.(vegetables should be half cooked).
Allow the pressure to release, open the lid and add some more water till you get the desired consistency to the cooked vegetables.
Cook in a medium flame for five to ten minutes and add garam masala powder.
Heat oil in a pan add cumin seeds, when it splutters add red chillies and add this seasonings to the curry.
Coriander coconut vegetable curry is ready to serve.
Serve hot with white rice, phulkas, rotis, idlis, dosa etc..