Mixed Vegetable Curry

Even though weekends are meant to be for relaxing, for me, it's otherwise. I try my maximum not  to take up anything during the awaited Friday and Saturday weekend, but then somebody plans out something, and I automatically become a part of it. There goes Friday relaxation for a toss. Then Saturday will be filled with all chores you had earlier planned to be split between two days, and at the end of the day, you wish that Sunday was also part of the weekend. I never seem to get out of it somehow... So here I am, on a Sunday morning, feeling exactly like the dog character, Snoopy!!! *Read - my eyes!!!*

Having mentioned about writer's block a couple of days ago, I found this to be quite true!!! Whoever put the fancy word called "etcetra" and shortened it to call it "etc" was absolutely smart!!! :)

I had a suggestion from Sini of Kitchen Magic to include more vegetarian recipes on the blog. When I was browsing through my recipe index, I did notice that there is a dearth of vegetarian recipes, meaning recipes where vegetables are used. :) I do have recipes which can be cooked by vegetarians but yeah, by curries and side dishes, I just have just a couple of them. Hmmm.... actually speaking, we have a bit high non-vegetarian gene and I am bad at cooking vegetarian food. I am trying to learn, so Sini, whenever I have some good outcomes, I will definitely post it around here, please don't worry!!!! :)

This is a curry I had prepared at home to our difficult-to-please-when-vegetables bunch, and surprisingly, everybody liked it. It is mild in spice but flavorful. Thought of sharing it over here...

Mixed Vegetable Curry
Serves 4-5


Ingredients:

2 cups chopped mixed vegetables (I used bean, carrot, potato, yam, raw plaintain)
1 onion, sliced thinly
3 green chillies, slit midway
1 tbsp coconut oil
1 tsp mustard seeds
1 small tomato, chopped
2 tbsp coriander powder
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
1/2 tsp black pepper powder
1 cup thin coconut milk (refer notes)
Curry leaves, for garnishing
Salt to taste

Method:

Heat your pressure cooker. Pour the oil and heat, splutter the mustard seed. Add the onion and chillies and saute till transparent. Add the tomato and continues cooking till it gets mashed. Add all the masalas and saute for not more than a minute or till the raw smell goes. Dump in the vegetables and the coconut milk, close the lid of your pressure cooker and cook till one whistle. Switch off and leave the pressure to go by itself.

Adjust the salt and add the curry leaves. Serve warm with chapathis.

Notes:

1. Adjust the chilli as per individual taste - we are a chilli-resistant family!!! :)
2. For the coconut milk, I took 3/4 cup water, added 2 tsp coconut powder and mixed well.
3. You don't need any more water, since the vegetables will release their water into it, so the end result will be a thick curry.

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