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vegetables in coconut curry 



For The Chettinad Masala

1 tbsp poppy seeds (khus-khus)
2 tbsp broken cashewnuts (kaju)
1 tbsp oil
1/2 cup freshly grated coconut
1 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1 whole dry red chilli , broken into pieces
3 cardamoms
1 tsp fennel seeds (saunf)
2 to 3 cloves (laung )
25 mm (1″) piece cinnamon (dalchini)

Other Ingredients

3 tomatoes
1 1/2 cups cauliflower florets
3/4 cup green peas
3/4 cup french beans , cut diagonally
3 tbsp oil
1/2 cup chopped onions
6 cloves garlic (lehsun)
25 mm (1”) piece ginger (adrak)
salt to taste
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
4 to 5 curry leaves (kadi patta)
2 cups coconut milk (nariyal ka doodh)

Method

For the chettinad masala
Place 1 cup of water in a microwave safe bowl and microwave on high for 2 minutes. Remove from the microwave and soak the poppy seeds and cashewnuts in it for 5 minutes. Keep aside.
Add the oil in a microwave safe bowl and microwave on high for 1 minute, add all the remaining ingredients, mix well and microwave on high for 2 minutes. Keep aside to cool.
Add the cashewnuts, poppy seeds and ¼ cup of water and blend in a mixer to a smooth paste. Keep aside.

How to proceed

Make 4 slits on the tomatoes and place them on a microwave safe dish and microwave on high for 2½ minutes.
Remove, de-skin and deseed the tomatoes. Chop them finely and keep aside.
Combine the mixed vegetables with ½ cup of water and microwave on high for 12 minutes. Drain and keep aside.
Add the oil in another microwave safe bowl and microwave on high for 1 minute, add the onions, garlic and ginger, mix well and microwave on high for 2 minutes.
Add the tomatoes, salt, turmeric powder and chilli powder, mix well and microwave on high for 2 minutes.
Add the ground paste and curry leaves and microwave on high for 2 minutes.
Add the cooked vegetables and coconut milk, mix well and microwave on high for 2 minutes.

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