Ingredients
Vegetables (like carrot, beans,potato) -diced 1 cup
green chillies - 2 slit
onion (1)- thinly sliced
turmeric- 1/2 tsp
coconut milk (both first and second milk)- put together 1 cup
clove - 2
tej patha(bay leaf) -1
ginger garlic paste- 1 tsp.
curry leaves- few
coconut oil- 2 tbspn.for tempering
salt to taste
Preparation
Boil all the vegetable till it is soft along with turmeric. Drain the water and keep aside. Take a kadai and add little coconut oil and add the cloves and tej patha. Fry a little bit and add onions and fry till it becomes golden brown. Now add the slit chillies and ginger garlic paste and fry till the raw smell of the ginger and garlic subsides. Now add the boiled vegetables and fry it. Add salt and coconut milk and allow it to cook. Now switch off the gas and add the remaining coconut oil and curry leaves. Transfer it to a serving bowl. Serve it with hot idiyappam, appam or chappati.
Vegetables (like carrot, beans,potato) -diced 1 cup
green chillies - 2 slit
onion (1)- thinly sliced
turmeric- 1/2 tsp
coconut milk (both first and second milk)- put together 1 cup
clove - 2
tej patha(bay leaf) -1
ginger garlic paste- 1 tsp.
curry leaves- few
coconut oil- 2 tbspn.for tempering
salt to taste
Preparation
Boil all the vegetable till it is soft along with turmeric. Drain the water and keep aside. Take a kadai and add little coconut oil and add the cloves and tej patha. Fry a little bit and add onions and fry till it becomes golden brown. Now add the slit chillies and ginger garlic paste and fry till the raw smell of the ginger and garlic subsides. Now add the boiled vegetables and fry it. Add salt and coconut milk and allow it to cook. Now switch off the gas and add the remaining coconut oil and curry leaves. Transfer it to a serving bowl. Serve it with hot idiyappam, appam or chappati.
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