Recipe- South Indian Style Mixed Vegetable Coocnut And Basil Curry

Coconut is one of the key ingredients in South Indian cooking but in North India it’s usage is somehow limited. The reason is simple, coconut is found in abundance in the southern states of India whereas in north it’s an exclusive commodity.

Even though I was born and brought up in the north, I am a total coconut fan. Whether’s it coconut ice cream, coconut chocolates I adore everything and so it’s not surprising that back home one day I tasted mixed veggies cooked with coconut milk and instantly fell in love with it. I would crave for it after every few months and would request my mom to make it. For the past 1 week I have been craving to eat the same coconut curry and so I got a can of coconut milk to try my hands on this one.

Ingredients

1 cup green beans chopped into medium size pieces
1 cup carrots cut into rounds
1 potato small, chopped into cubes
? cup green peas
2 tsp oil
1 cup coconut milk
1 cup water
½ tsp mustard seeds
6 cardamom pods small
¼ tsp cumin seeds
6-7 curry leaves
2 whole dry red chilies
¼ cup basil leaves finely chopped
1 tsp cornstarch dissolved in a little water
salt to taste

Method

* Heat 2 tsp of oil in a pan on medium heat.

* Once hot add the mustard seeds and wait till it starts popping out.

* Then add cumin seeds, curry leaves, dry red chillies and cardamom pods.

* Saute for a minute and add the cubed potatoes.

* Cook for 2 minutes and then add all the remaining vegetables and also half of the chopped basil leaves. Mix and saute for 2 minutes.

* Add coconut milk and water and let the veggies cook at medium-low flame.

* Cover the pan and cook the veggies till they are softened.

* Once done add the salt and mix.

* Add the cornstarch [dissolved in water] and stir.

* Add the remaining basil leaves and switch off the flame.

* Serve hot with rice or any Indian bread.