Vegetable Curry


4 cups chopped mixed vegetables (potatoes, carrots, cauliflower, French beans)

2 medium onions (sliced)

4 Tbsp oil

4 whole green cardamoms

4 whole cloves

1 inch cinnamon stick

2 green chillies (slit)

2 tsp ginger cut into strips (julienne)

1 tsp black peppercorns (coarsely crushed)

2 cups coconut milk

2 cups water

Few curry leaves

Salt to taste


Heat oil in a pan. Add cloves, cardamom and cinnamon. Saute for a few seconds. 

Add green chillies, ginger and sliced onions.

Sauté on medium heat for 2 minutes or till the onions are transparent and soft. 

Add the curry leaves and all the vegetables, salt and water.

Cover and cook on low heat for 15 minutes or till the vegetables are cooked. 

Add coconut milk. Simmer on very low heat (so that the coconut milk does not curdle) for about 1 minute(s).

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