Green Veg Gravy

Prep Time:15 m      Cook Time:20 m

Serves:3

Ingredients

Mixed Vegetables - 1&1/2 cup(carrot,green peas,potato)

Coriander Leaves  - 1/4 cup

Mint Leaves          - 1/4 cup

Curry Leaves        - 2 sprigs

Onion                    - 1

Tomato                 - 1

Ginger                   - 1"piece

Garlic                    - 3 clove

Green Chilli          - 1

Salt                        - as required

Oil                         - 2 tsp

Method

• Heat a teaspoon of oil in a pan and add the chopped garlic and ginger.Saute for a while and add chopped onin and saute till onion becomes soft.
     
• Now add green chilli and chopped tomatoes and saute till tomato becomes mushy.
     
• Switch off the flame and then add curry leaves,mint leaves and coriander leaves and give it  a mix.
     
• Let this cool.Meanwhile add the chopped vegetables to a pan of  salted boiling water and cook them for about ten minutes.
  
• Now grind the onion tomato mix into a paste.Heat oil in a pan and add the onion tomato mint paste.Saute this for a while and then add the boiled vegetables along with water.Mix them all together,add required salt and let it boil for another five minutes and serve.
                                    
     

Little Words

• Goes well with rice.roti,idli,dosa...
• Use minimum water for cooking vegetables so that it can be used as such in the gravy.
• The choice of vegetables can be varied as desired.

Vegetable Kuruma

Prep Time:20 m      Cook Time:25 m

Serves:3

Ingredients

Mixed Veggies    - 1& 1/2 cup(carrot,beans,potato,peas,cauliflower)

Onion                   - 1(thinly sliced)

Tomato                - 1

Curry Leaves       - a sprig

Mustard Seeds     - to splutter

Green Chilli         - 2
Turmeric Powder - 1/4 tsp
Salt                       - to taste
Oil                        - 2 tsp
To Grind
Coconut (grated) - 1/4 cup        
Cashewnut          - 4
Roasted gram    
    (pottu kadalai) - 2 tblsp
Aniseed               - 1 tsp
Khus khus           - 1/2 tsp
Clove                   - 2
Cinnamon            - 1"piece

Method

• Heat oil in a pressure cooker,splutter mustard seeds,add curry leaves,green chilli,little salt and saute for a while.Then add finely chopped vegetables,tomato and saute.Meanwhile grind the ingredients to grind into a paste.

                               

         

• Add turmeric powder,salt and required amount of water.Cook for five minutes and then add coconut paste and cover the lid and pressure cook for two whistles.Transfer to a serving bowl and serve with chappathis.
                                      
     

Little Words

• If desired ginger garlic paste can also be added.
• An all time favourite side dish for chappathi and phulkas.
• The choice of veggies depend upon individual taste.Beetroot can also be added and it will give a unique colour and sweetness to the gravy.