Скачать или смотреть Mixed Vegetable Curry with Coconut & East Indian Bottle Masala

This Mixed Vegetable Curry is a wholesome, home-style dish made with fresh vegetables cooked in a rich coconut-based masala and East Indian bottle masala. The freshly ground paste of coconut, peanuts, spices, and curry leaves adds deep flavour, while raw mango gives a gentle tang. A perfect comfort curry to enjoy with steamed rice, chapatis, or rice bhakri for an everyday family meal


Ingredients
For the Ground Paste
60 grams  fresh grated coconut
½ tsp sesame seeds
½ tsp poppy seeds
1 tsp coriander seeds
½ tsp cumin seeds
½ tsp peppercorns
½ tsp turmeric powder
½ tsp garam masala powder
¼ tsp asafoetida (hing)
7 curry leaves
1 medium onion, sliced
3 green chillies
2 tbsp peanuts
Oil as required

For the Curry
300 grams of  eggplant / small brinjals, chopped
1 medium potato, chopped
2 drumsticks, cleaned and cut into medium pieces
1 raw mango (Totapuri / bottle mango), chopped
1 tbsp East Indian bottle masala powder
1 tsp ginger garlic paste
Salt to taste
Water as required
¼ cup chopped coriander leaves

Method
1. Preparing the Ground Paste
Lightly dry roast coriander seeds, peppercorns, cumin seeds, sesame seeds, and poppy seeds.
Add a little oil and the sliced onions. Sauté lightly.
Add curry leaves, peanuts, green chillies, garam masala powder, asafoetida, turmeric powder, and grated coconut.
Mix well and sauté for a few minutes.
Allow the mixture to cool completely.
Grind to a smooth paste using just enough water. Keep aside.

2. Preparing the Curry
Heat oil in a pan and sauté the chopped potatoes.
Add the brinjals and mix well.
Toss in the drumstick pieces and stir fry for a few minutes.
Add East Indian bottle masala powder and ginger garlic paste. Mix well.
Add the prepared ground paste and stir, coating all the vegetables evenly.
Add salt to taste and enough water to get the desired curry consistency.
Cover and cook till done, until the vegetables are almost tender.
Add the chopped raw mango and cook for a few more minutes till everything is well cooked.

Finish by adding chopped coriander leaves and mix gently.
Serving Suggestions
Serve hot with steamed rice, chapatis, neer dosa, or rice bhakri.


East Indian bottle masala powder can be substituted with Malvani masala powder



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