This veggie curry is a common sight on the Maharashtra menu across the state and country. It is easy to put together once the ingredients are in place and is an instant hit on any feast day. The gravy is also a common sight on auspicious days of which the state has no shortage at all.
Ingredients:
1 cup each of parboiled cauliflower, peas, yam and freshly shelled green peas
1 onion of medium size, cut fine
1 teaspoon of paste comprising ginger, garlic and green chili
1/2 tsp mixed spice powder
1 cup of freshly extracted coconut milk
2 tablespoons of clarified butter or ghee
1/2 cup of fresh coriander leaves, washed and chopped really fine
Water and salt to taste
Popular Accompaniments:
You can enjoy the gravy with rice, the plain and boiled variety, or even a pulao or fired rice. It goes just as well with dosas, rotis and even steaming hot idlis. You could also presoak the rice into the gravy and carry along the delicious meal while travelling or on a picnic!
Preparation:
You need to first heat some of the clarified butter or ghee (you can also use the regular cooking medium or oil) in a seasoned heavy bottom pan.
Allow this medium to get nice and hot.
Now, add the finely chopped onion and allow it to fry well till it attains transparency and a rich golden brown color.
Next, add the ginger, garlic and chili paste and stir fry along with the onions for a round half a minute.
Switch off the stove and allow this mix to cool.
Once it is cool enough, put it into a blender and grind to a fine paste.
Main Cooking:
Heat the remaining clarified butter, oil or ghee.
Add the freshly ground paste comprising the fried onion, ginger, garlic and chili.
Allow the paste to fry for another 2 minutes in the hot cooking medium.
You will know if it has fried well enough or not when the mix actually leaves the sides of the pan.
At this juncture, add the parboiled and assorted vegetables.
Sprinkle salt and water according to taste and the required gravy consistency.
Cover the pan and allow the gravy to simmer for around 5 minutes.
Next add the whole spice powder and coconut milk.
Presentation:
After the gravy cooks for another 3 minutes, garnish it with the finely chopped coriander leaves and serve nice and hot.
