Prep Time: 5 minutes
Cook Time: 15 minutes
The Indian vegetable coconut curries have a large number of varieties out of which this is a basic variety. Its a highly nutritional recipe without compromising the taste. This food has a very mild and soothing taste which can be a very good source of maximum nutrients in summer.
Vegetables- Capsicum (Red, Yellow, Green), Broccoli, Potato, Tomato, Onion leaves- to taste (half of each of the vegetables) Onion- 1 medium sized Chickpeas- 2 tablespoon Coconut milk (heavy milk)- 1 cup [[Mustard]- 1 tsp Cumin seeds- 1 tsp Butter- to taste (start from 1 tablespoon)/ oil/ Ghee Salt- to taste Chilli powder-1 tsp Coriander seedpowder- 1 tsp Pav bhajimasala-1 tsp/optional Water- 1 cup (depending on the amount of gravy needed)
Add oil in a deep pan (big enough to accommodate all the vegetable), and sprinkle some mustard, cumin. Grind the onion into a paste and pour into the pan with the oil. Fry for few minutes and add the tomato paste/tomato/pesto rosso for 5 minutes. Then add the vegetables. I kept cutting the vegetables and added them simultaneously while cooking. Fry them for 5 more minutes. Add the rest of the powders and pour in the coconut milk into the mixture and boil the vegetables in it for 5 minutes. Then add water and boil it depending on the amount of gray needed by you.