Coconut Harmony Veggie Medley

Best For 

Lunch

Dinner

Serves 2

Time: 40 mins

Ingredients

Vegetables

• 1/2 cup chopped pumpkin
• 1/2 cup chopped bottle gourd
• 1/2 cup chopped cucumber or kakdi (Snake cucumber)
• 1/4 cup chopped baby corn
• 2/3 cup water

Curry 

• 2 tablespoons curry leaves
• 1/4 teaspoon chopped green chili, de-seeded
• 1/2 teaspoon chopped ginger
• 1/2 teaspoon lemon juice
• 1 teaspoon jaggery powder
• 1 cup thick coconut milk
• 1 teaspoon rock salt

Other Ingredients

• 1 teaspoon coriander seeds, roasted and crushed
• 1/2 teaspoon cumin seeds, roasted and crushed

2 tablespoons chopped coriander

Preparation

Prepare 1 cup thick coconut milk by blending 1 cup coconut with 1 cup water, and then sieving it.

Method

1. Heat a pot and add all the vegetables and water. Cover, and cook for 15 minutes on medium flame until soft.
2. Place all the curry ingredients into a blender and blend until smooth.
3. Switch off the stove and add the blended surry, roasted and crushed coriander, and cumin seeds to the pot. Stir, and cover for 5 minutes.
4. Top with coriander leaves and serve warm with chapati or rice.