Tamarind-Flavoured Mixed Vegetables with Coconut
Ingredients
- 3 cups Lady's finger aubergine, cucumber, potato (all diced)
- 2 oz Button onions slit, cut into small slices
- 1 3/4 floz. Coconut nariyal oil
- 12 Dry red chillies sookhi lal mirch
- 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
Instructions
- Heat 1 tsp oil in a wok (kadhai); saute 8 dry red chillies, coconut, and fenugreek seeds. Remove and keep aside to cool.
- Then grind the fried ingredients to a fine paste with a little water.
- 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.
- Mix the tamarind, salt, and spice paste together.
- Add this to the vegetable mixture and mix well.
- When the mixture is heated through, remove from heat and serve hot.
Calories: 220 kcal
Carbohydrates: 22 g
Protein: 4 g
Fat: 15g
Saturated Fat: 13 g
Sodium: 20 mg
Potassium: 611 mg
Fiber: 7 g
Sugar: 11 g
Vitamin A: 868 IU
Vitamin C: 135 mg
Calcium: 35 mg
Iron: 2 mg