Mixed Vegetables cooked in Coconut gravy

Coconut based gravies are richly flavoured and aromatic. I’ve been a huge fan of Kerala cuisine ever since I’ve tasted puttu, avial, and crab delicacies actually the list is endless ;). I have tried some coconut based recipes at home and some are made pretty often, one such dish is vegetables in coconut gravy from Tarla Dala’s cook book, this dish is very simple and heavenly in taste. I have made some changes to the basic recipe. Here’s the recipe

Ingredients:
2 cups boiled mixed vegetables (French beans, carrots, potatoes, peas)
1 cup thick (coconut milk diluted with 1 cup water)
2 sprigs curry leaves
1 cup chopped onions
½ tsp turmeric powder
½ cup chopped tomatoes
11 tsp lime juice
Salt to taste
2-3 tbsp oil For the masala:
½ cup grated coconut
1 sprig curry leaves
1 tbsp cooked rice
1 tsp chopped green chillies
4 garlic cloves
1 stick cinnamon
1 -2 cloves
2-3 whole black peppercorns
1 whole dry red chilli, broken into pieces

Method:
For the masala, dry roast the coconut, curry leaves, rice on the tava on a low flame stir continuously, until it turns light pink.

Add the green chillies, garlic, cinnamon, cloves, peppercorns, and red chilli stir for 2-3 seconds and remove from the flame and cool.

Remove from the flame, cool and blend to a fine paste using little water. Set it aside.

In a Kadhai/wok heat oil and add onions and sauté till translucent then add the tomatoes, curry leaves turmeric powder, salt and stir till tomatoes are mushy.

Add the masala paste and cook on a low flame till the rawness fades off. Next add coconut milk, vegetables and stir well. Add a bowl of water if you want more gravy.

Check for salt and adjust if required. Cook it on low flame till it comes to a boil. Switch off the flame. The mixed vegetables cooked in coconut gravy is ready to be served.