Ingredients
Potato: 1 big
Potato: 1 big
Capsicum:
1
Koosa/White
Zucchini: 2
Carrot: 1
Radish: 1
French
beans: 5
Beans: 5
Cauliflower:
8 florets
White
Pumpkin/Charanga: 1 small piece
Eggplant
small: 4
Tindli/Kovakka:
4
Onion: 1
big
Tomato: 2
Turmeric
powder: 1tsp
Chilli
Powder: 1tbsp
Coriander
Powder: 2-3tbsp
Garam
Masala: 1tsp
Fennel
seeds: 1tbsp
Salt: needed
Coconut
oil: 3+2tbsp
Shallots:
5
Curry
leaves: as needed
Coriander
leaves: needed
Method Of Preparation
Wash, peel and chop all
the vegetables.
Transfer the chopped veggies
to a cooking pan, add coriander powder, chilli powder, garam masala, turmeric
powder, fennel seeds and salt.
Add in coconut oil 2tbsp
and curry leaves. Mix this well with hand.
Add in some water to get
the veggies cooked. Keep on flame.
When it starts boil put
the flame to medium. When the vegetables get cooked and gravy becomes thick
switch off the flame and add fresh curry leaves.
Heat 3tbsp coconut oil in
a pan and add chopped shallots and when it turns reddish brown add curry leaves
and add this to the prepared curry.
Serve hot with chappathi.
11 comments:
Love to have this curry with roti..yum.
Yummy d healthy
Spicy tempting curry for chapathi..yummy
great combo dear!!
Delicious mixed vegetable curry I love it.
Great recipe! I usually made a dry mix veg. This is nice!
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Healthy adn filling side for chapathis dear
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Nice curry
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Love this curry with a bowl of rice.
Fantastic list if vegetables. Lovely curry. :)
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