Add some fragrant curry leaves and some fresh coconut and you have yourself a treat which will transport you to a land of blue lagoons and coconut trees. Today, I bring to you my rendition of a very simple dish full of traditional vegetables mostly eaten in the coastal state of Kerala, India.
Pair it with some fresh chapatis or even steamed rice, this simple meal will leave you satisfied yet wanting for more.
Enjoy !
To serve 3-4
1 Medium sized white potato (skin peeled and cubed)
1 Medium sized sweet potato (skin peeled and cubed)
1 Green plantain (skin peeled and cubed)
1 Daikon (skin peeled and cubed)
1 cup of yellow pumpkin (skin peeled and cubed)
1 cup of white melon (skin peeled and cubed)
1 cup of eggplant (cubed)
2 carrots (skin peeled and cubed)
Handful of green drumsticks (vegetable)
1 small red onion (chopped fine)
2 cloves of garlic (chopped fine)
2 sprigs of fresh curry leaves
1 tsp of mustard seeds
Make a paste of the below
2-3 green chillies
1/2″ ginger root
1/4 cup of fresh coconut scrapings
1 TBSP of cumin seeds
About 3 Tbsp water enough to grind the above into a thick paste
Salt to taste
1 Tsp of turmeric powder
In a covered pan, add the veggies and about 2 cups of water (enough to cover the veggies). Add salt and turmeric. Cook on medium heat till the veggies are cooked yet firm. Drain the veggies and reserve the broth. (You can use it as a base for soup or gravies)
In a pan, saute’ mustard seeds in a Tbsp of oil till they sputter. Add the onions and garlic and cook till translucent.About medium heat. Add curry leaves till they crackle (oh yes they will). Do not BURN 🙂
Add the veggies and the coconut paste and gently mix all the veggies to coat. Add about 1/2 cup of water and cover the pan with a lid. Lower the heat and cook for about 6-7 minutes. Toss everything again and cook for about 5-8 minutes more till the veggies are done to your liking. Season with additional salt and red chili powder if desired.
Enjoy !