Mixed Vegetables in Coconut Gravy

This mixed vegetables in coconut gravy is a great combination of dry spices and coconut milk with mixed vegetables. Worth a try !

Ingredients

Boiled mixed vegetables 2 Cup (32 tbs) , chopped
Coconut milk 3/4 Cup (12 tbs)
Oil 2 Tablespoon
Onion 1/2 Cup (8 tbs) , finely chopped
Curry leaves 4 , roughly chopped
Tomaotes 3/4 Cup (12 tbs) , finely chopped
Salt To Taste
Water 1/2 Cup (8 tbs)
For paste
Kashmiri chilies 6 , broken
Peanuts 1 Tablespoon
Coriander seeds 2 Teaspoon
Cumin seeds 1 Teaspoon
Coconut 2 Tablespoon , freshly grated
Chana dal 1 Tablespoon , roasted
Cloves 2
Cinnamon sticks 2
Ginger garlic paste 2 Teaspoon
Water 4 Tablespoon

Directions

GETTING READY

1. In a grinder, place all ingredients of the paste and grind to a smooth texture.

MAKING

2. In a wok, heat oil and fry onions for about 2 minutes, add in the prepared paste, combine well, add curry leaves and water (2 tablespoons), mix again, fry for another 2 minutes.

3. Add tomatoes and water (2 tablespoons), saute until the tomatoes are cooked through. Add in the vegetables, salt, coconut milk and water (1/4 cup), cook stirring for 5 to 7 minutes.

SERVING

4. Serve hot with rice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 337Calories from Fat 210

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 13 g65%

Trans Fat 0 g

Cholesterol

Sodium 242 mg10.08%

Total Carbohydrates 27 g9%

Dietary Fiber 9 g36%

Sugars 8 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet