Khazana of Indian Recipes

INGREDIENTS
Potatoes 2 medium sized Cumin seeds 1 tspn
Broad beans (papdi) 12-15 Coriander seeds 1 tblspn
Shelled green peas Vi cup Garlic cloves 8-10
Cauliflower l A flower Turmeric powder 1 tspn
Carrots 2 medium sized Salt as per taste
Red pumpkin 100 gms Groundnut oil 3 tblspns
Grated coconut 1 % cups Mustard seeds 1 tspn
Tamarind pulp 2 tblspns Split black gram (urad dal, dhidi)..\ tspn
Dried red chillies 4 Curry leaves 8-10
METHOD OF PREPARATION
1 Peel and dice the potatoes into 1" cubes. String the beans, halve them and cut
them into one inch sized pieces. Wash cauliflower and separate the cauliflower
florets. Peel and dice the carrots into 1" cubes. Peel and dice the pumpkin into 1"
cubes.
Add warm water to one cup of grated coconut and extract thick and thin milk.
Keep aside. Dissolve tamarind pulp in half cup of water.
44 3 Heat a little oil and saute two dried red chillies, cumin seeds, coriander seeds,
garlic and the remaining half cup of grated coconut till a nice aroma is given out.
Grind into a fine paste with a little water.
Boil the vegetables in the thin coconut milk with turmeric powder, tamarind
extract and salt till three-fourths done. Add the ground masala and cook for ten minutes.
£> Heat a little oil separately and add the remaining red chillies broken into two, mustard
seeds and urad dal. Add curry leaves and add this to the vegetables.
6 Continue cooking the vegetables till done. Then add the thick coconut milk and
simmer for two to three minutes. Serve hot with boiled rice.
Chef's Tip : If broad beans are not available replace them with french beans.