Tamarind-flavoured mixed vegetables with coconut recipe
ingredients
3 cups Lady's finger, aubergine, cucumber, potato (all diced)
1/2 cup (60 g) 2 oz Button onions, slit, cut into small slices
1/4 cup (50 ml) 1 3/4 fl oz. Coconut (nariyal) oil
12 Dry red chillies (sookhi lal mirch)
2 1/2 cups (250 g) 9 oz Coconut, grated
3/4 tsp Fenugreek seeds (methi dana)
1/2 tsp Mustard seeds (rai)
2 Onions, sliced
1 Tamarind (imli), lemon-sized, dissolved in 2 cups water, strained
Salt to taste
1/2 cup (60 g) 2 oz Button onions, slit, cut into small slices
1/4 cup (50 ml) 1 3/4 fl oz. Coconut (nariyal) oil
12 Dry red chillies (sookhi lal mirch)
2 1/2 cups (250 g) 9 oz Coconut, grated
3/4 tsp Fenugreek seeds (methi dana)
1/2 tsp Mustard seeds (rai)
2 Onions, sliced
1 Tamarind (imli), lemon-sized, dissolved in 2 cups water, strained
Salt to taste
method
1. Heat 1 tsp oil in a wok (kadhai); saute 8 dry red chillies, coconut, and fenugreek seeds. Remove and keep aside to cool.
2. Then grind the fried ingredients to a fine paste with a little water.
3. Heat 3 tbsp oil in a wok; add the vegetables and cook till tender. Shift the vegetables to one side, pour the remaining oil and add mustard seeds. When they crackle, add onions and the remaining dry red chillies. Mix all together.
4. Mix the tamarind, salt, and spice paste together.
5. Add this to the vegetable mixture and mix well.
6. When the mixture is heated through, remove from heat and serve hot.
2. Then grind the fried ingredients to a fine paste with a little water.
3. Heat 3 tbsp oil in a wok; add the vegetables and cook till tender. Shift the vegetables to one side, pour the remaining oil and add mustard seeds. When they crackle, add onions and the remaining dry red chillies. Mix all together.
4. Mix the tamarind, salt, and spice paste together.
5. Add this to the vegetable mixture and mix well.
6. When the mixture is heated through, remove from heat and serve hot.
serving amount
serves: 6
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more information
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