Zesty Vegetable in Coconut Gravy

Recipe by
Total Time:
60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

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Ingredients

  • For muthia: 100 gms - methi leaves finely chopped
  • 1/2 cup - finely chopped palak
  • 1/2 cup - gram flour (besan)
  • 1 tsp - red chilli powder
  • 1/4 tsp - turmeric powder
  • 1 tbsp - oil
  • salt to taste
  • Vegetables: 1/4 kg - surti papdi, stringed, whole
  • 100 gms - raw banana chunks, unpeeled
  • 1/4 cup - gherkins, vertically cut
  • 1/4 cup - peas
  • For the paste: 1 cup - grated coconut
  • 1/2 cup - finely chopped coriander leaves
  • 1 tsp - fennel seeds
  • 1/2 tsp - turmeric powder
  • 1 tsp - ginger, grated
  • 4 to 5 - green chillies, crushed
  • 1 tbsp - coriander powder
  • 1/2 tsp - cumin seeds powder
  • Other ingredients:
  • 4 tbsp - oil
  • 1/4 tsp - asafoetida
  • 1 tsp - ajwain
  • 1 tsp - red chilli powder
  • 1/2 tbsp - sugar
  • lemon to taste
  • salt to taste

How to Make Zesty Vegetable in Coconut Gravy

  • For muthia: Mix all ingredients, make a stiff dough.
  • Form small oval, dumplings of it.
  • Deep fry the muthia till it turns golden brown.
  • Drain and keep it aside.
  • To Proceed: Mix all the vegetables. Marinate the vegetables with 3/4 th of the paste.
  • Keep aside for 15 minutes.
  • Heat oil in a heavy pan, can use oil used for frying muthias.
  • Add asafoetida.
  • Add all the marinated vegetables and red chilli powder, stir it well.
  • Cover and cook for 4-5 minutes.
  • Add salt, ajwain and sugar.
  • Add the remaining masala paste and muthias.
  • Add water as required and over and cook on low flame till the vegetables are done.
  • Sprinkle lemon juice over it.
  • Serve hot, either as is, or with parathas.

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