Categories: BreakFast
Ingredients
- Carrot – 1 (cubed)
- Potato – 1 (cubed)
- Green Peas – 1/4 -1/2 cup
- Onion – 1, sliced finely
- Green chilly – 4-5
- Ginger & garlic – 1 tbsp each, crushed
- Whole black pepper – 1/2 tsp
- Cinnamon – 1 piece
- Cloves – 3
- Cardamom – 3
- Thin coconut milk – 1 1/2 cup
- Thick coconut milk – 1/2 – 3/4 cup
- Curry leaves
- Salt
- Coconut oil
Directions
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Heat oil in a deep bottom pan & splutter the crushed spices.
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Add the onion, ginger & garlic, curry leaves & green chilly and saute for a few minutes till the onion becomes soft/transparent.
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Dont make the onions brown.
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Add the cubed vegetables & combine well.
- Add thin coconut milk & salt, bring to boil, reduce heat; simmer and cook till vegetables are tender, it will take 10 mins approx.
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Add thick coconut milk and cook for 5 more minutes & remove from fire.
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Garnish with curry leaves fried in coconut oil or ghee.
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Serve hot with appam, puttu, roti etc;