Vegetables ( beans, carrot, potato ) : 1.5 cups diced
Onion: 1 diced
Oil: 2 tbsp
Coconut milk: 1 cup thick and 2 cups thin.
Salt: as needed
Vinegar: 1 tbsp
To grind
Ginger: 1 inch
Garlic: 3 cloves
Green chillies: 4
Tomato: 1 small
Coriander powder: 2 tsp
Chilly powder: 1/2 tsp
Turmeric powder: 1/4 tsp
Saunf: 1 tbsp
Coriander leaf: 2 tbsp
To temper:
Mustard: 1 tsp
Shallots: 4 sliced
Curry leaf: 1 sprig
Dried red chilly: 2
Oil: 1 tbsp
Heat oil and saute the onions till wilted. Add the beans and carrot and saute on low flame for 2 minutes.
Take it off fire.
Add a little more oil to the pan and saute the ground paste till oil seperates.
Add the thin coconut milk, required salt and bring to boil while adding the potato and sauteed veggies.
Keep the lid and cook.
When the vegetables are cooked, add vinegar and the thick milk and let it boil along the edges.
Take off fire.
Heat oil and splutter mustard, curry leaf, dries Red chilly and shallots. When shallots turn brown, pour this over the curry.
Serve hot with chapatis.
