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Chettinad Mixed Vegetable Curry/ Vegan Mixed Veg Curry

yield: 2 total time: 65 minutes
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Ingredients

  • 2 cups mixed vegetables cauliflower, peas, beans, carrots
  • water to steam the vegetables
  • salt to taste
  • 1 large onion or 2 medium size onions finely chopped
  • 2 small tomatoes roughly chopped and pureed
  • 3 cloves garlic sliced
  • 1 tablespoon ginger grated
  • 1/2 teaspoon haldi powder or turmeric powder
  • 1/2 teaspoon chilli powder
  • 1/2 cup hot water
  • 1 tablespoon coconut oil
  • 1/4 cup coconut milk
  • 3 sprigs curry leaves
  • water as required for the curry consistency
  • salt to taste
  • 5 green cardamom or Elaichi
  • 1 black cardamom or Badi Elaichi
  • 1 inch cinnamon stick or Dalchini
  • 10 methi dana or fenugreek seeds
  • 2 1/2 teaspoons coriander seeds or dhania
  • 3 cloves or Lavang / laung
  • 1 teaspoon jeera or cumin seeds
  • 1 teaspoon fennel seeds or saunf
  • 1 teaspoon black peppercorns
  • 4 red chillies Whole, pondy chillies used here
  • 1/2 cup grated coconut freshly
  • 1 teaspoon coconut oil for roasting
  • water as required to grind masalas into a thick paste

Nutrition

  • Calories : 460 calories
  • Carbohydrate : 45 grams
  • Fat : 32 grams
  • Fiber : 16 grams
  • Protein : 10 grams
  • SaturatedFat : 26 grams
  • Sodium : 890 milligrams
  • Sugar : 7 grams
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