Dice vegetables (equal parts of green beans, cauliflower, broccolli, red and yellow peppers, and mushrooms). Keep aside a cup of mixed vegetables to cook now and refrigerate the rest.Grind an inch of ginger, 3-4 garlic cloves, and one green chilli into a paste. Make tomato puree with couple of ripe medium sized tomatoes. Roast a teaspoon of cumin seeds, an inch of cinnamon, 5-6 cloves, whole red chilis, a teaspoon of coriander seeds, and half a cup of grated coconut and grind it into a paste. Dice one medium sized onion.
Heat a tablespoon of oil in a wok. Add the garlic-ginger-chili paste and saute for a minute. Next add the diced onions and saute until they turn golden brown. Add the ground spice paste and saute. Add the mixed vegetables and saute. Add the tomato puree. Finally add a cup of coconut milk and cook the vegetables on low heat. Season the cooked vegetables with couple of fried red chilis and bay leaves. Garnish with diced coconut pieces and serve hot.
Your taste buds will thank you for nourishing them with the flavors present in this recipe.
Heat a tablespoon of oil in a wok. Add the garlic-ginger-chili paste and saute for a minute. Next add the diced onions and saute until they turn golden brown. Add the ground spice paste and saute. Add the mixed vegetables and saute. Add the tomato puree. Finally add a cup of coconut milk and cook the vegetables on low heat. Season the cooked vegetables with couple of fried red chilis and bay leaves. Garnish with diced coconut pieces and serve hot.
Your taste buds will thank you for nourishing them with the flavors present in this recipe.
No comments:
Post a Comment