Recipe: Mixed Vegetables in curd and coconut gravy

img_20170611_135538.jpgPrep Time: 15 minutes

Cook Time: 20 minutes

Serves: 4


For the Coconut Paste:

  • Powdered Coconut: 1/4 cup
  • Curd: ½ cup
  • Water: ¼ cup

For the veggies:

  • Mixed Vegetables: 2 cups, washed and chopped in small pieces (2 Potato, 2 Carrot, 7-8 green Beans, ½ cup cauliflower, handful of Peas, 2 drumsticks, 1/4th of a bottle gourd or lauki)
  • Salt: 2 Teaspoon or to taste
  • Turmeric powder (haldi): 2 teaspoons

For the tempering:

  • Oil: 2 teaspoons
  • Cumin seed: 1/2 Teaspoon
  • Curry leaves: 5-6
  • Green chili: 2, cut into halves, lengthwise
  • Dried Red chili: 2
  • Black Peppercorns (kali mirch): 8-10


  • If you are using grated or raw coconut, grind it to paste using little water. If using coconut powder, no need to grind.
  • Whisk curd in a bowl. Add the coconut paste and water. Whisk well and keep aside.
  • In a pot 4 cups of water. Once it starts to boil, add the vegetables, salt and turmeric powder. Medium the heat and cover the pan for 9-10 minutes or till all vegetables are almost cooked (90%). You may pressure cooker them in high heat and turn off the heat before the 1st whistle. Wait for 5 minutes and open the lid. Turn on the heat again and continue the next process.
  • Remove the cover and add the curd coconut paste in this vegetable pot. Mix well and stir gently. Lower the heat and let it simmer.
  • Heat oil in another small pan. Add cumin seeds, green chili, red dried chili, curry leaves and peppercorns. Saute for 2 minutes. Turn off the heat.
  • Add this tempering to the vegetable curd mix.
  • Stir well and simmer for 2-3 minutes or till vegetables are all well-cooked.
  • Turn off the heat and serve hot.

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