A recipe for any vegetable. It’s best to choose vegetables with similar cooking times.
- 6 cups vegetables of your choice
- 1 Tbsp Mauritian Masalé
- 1 tsp turmeric
- ½ tsp cumin
- ½ tsp black pepper
- Reshampatti to taste
- 10 dry curry leaves
- 3 Tbsp coconut oil
- 2 Tbsp mustard seed
- 2 onions, sliced
- 4 cloves garlic, chopped
- 1 Tbsp ginger, chopped
- Salt to taste
- 3 tomatoes, chopped roughly
- 1 cup coconut milk
- Cilantro for garnish
Chop vegetables into even-sized pieces. Grind spices, except curry leaves, and add to the bowl with vegetables. Mix well.
Soak curry leaves in 2 tablespoons of water.
Heat a pot on medium. Add oil and heat fry mustard seeds for 5-10 seconds. Add drained curry leaves and onions. Sauté for 3-4 minutes.
Add garlic and ginger and sauté for 2 minutes. Add vegetables. Sauté for a few more minutes, until the oil starts to turn yellow and the vegetables change color.
Incorporate tomatoes and coconut milk. Salt to taste, cover, and simmer until vegetables are cooked to your liking. Serve garnished with cilantro.
A variation of the Shrimp and Chicken Masalé from The Spice Trekkers Cook at Home