Mixed vegetables in tamarind gravy

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1 kg - chopped, mixed vegetables (beans, peas, carrots, corn and potatoes)
  • 6 medium onions, chopped
  • 80 gm - tamarind
  • 1/2 tsp turmeric
  • 10 red chillies
  • 1 tbsp - coriander seeds
  • 1 tsp - cumin seeds (jeera)
  • 1 fresh coconut, grated
  • 1 tsp - mustard seeds
  • 1/3 cup - sunflower oil
  • 1 tsp - chopped garlic
  • 1 tsp - chopped ginger
  • 15-20 curry leaves
  • 1/4 cup - chopped coriander leaves
  • Salt to taste

How to Make Mixed vegetables in tamarind gravy

  • Soak tamarind in 3/4 cup of water for 30-45 mins.
  • Heat tawa/griddle and dry roast the coconut for 5 mins.
  • Add coriander seeds and red chillies. Roast for 2 mins.
  • Add cumin and roast for another minute.
  • Add a little water, grind the mixture to a paste.
  • Heat oil in a non-stick frying pan.
  • Add mustard seeds and when they splutter, add the ginger, garlic and curry leaves.
  • Stir for a minute and then add the turmeric and onions.
  • Cook for 20-25 mins. Add the ground coconut and spice paste.
  • Cook for another 15 mins, adding a little water.
  • Add the chopped vegetables and salt to taste.
  • Cover and cook till the vegetables are half done.
  • Squeeze and strain the tamarind water.
  • Add it to the vegetables and cook until vegetables are done. Garnish with coriander leaves. Serve hot.

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