Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1 | Large | Potatoes | cut in cubes |
| 184 | Teacup | Pumpkin, (Bottle Gourd, Lauki) | cut in cubes |
| 1/4 | Teacup | Cauliflower (Phool Gobhi) | florets only |
| 1/4 | Teacup | Green Peas (Matar) | optional |
| 1 | Large | Onion | sliced |
| 4-5 | Medium | Chillies Green | cut in bits |
| 1 | Inch | Ginger (Adhrak) | chopped |
| 6 | Flakes/Cloves | Garlic (Lason, Losun) | crushed |
| 4 | Nos. | Pepper Corns | crushed |
| 4 | Nos. | Cloves (Lavang) | crushed |
| 5 | Nos. | Cardamoms (Elaichi) | peeled, and seeds crushed |
| 10 | Nos. | Curry Leaves (Kadi patta) | for garnishing, after fried in oil |
| 2 | Teacup | Coconut Milk - Thin | for soup |
| 3/4 | Teacup | Coconut Milk - Thick | for soup |
Method
Heat in a table spoon of oil and splutter the whole spices, (crush them a bit).
Add sliced onion and chilles chopped, crushed ginger and garlic.
Saute till the onions become transparent.
Add the cut vegetables, - you can add other vegetables, like carrots, chopped,
Then add thin coconut milk and salt to taste, bring it to boil, and reduce heat and simmer till vegetables are almost cooked.
Add thick coconut milk and simmer for another five minutes.
Garnish with curry leaves fried in coconut oil.
Bookmark with:
Deli.cio.us
Digg
reddit
Facebook
StumbleUpon
Newsvine
| Next > |
|---|
