Goan Vegetable Curry
A mainly Hindu Goan recipe
Cooking time (approx.): 11 minutes
4 cups chopped mixed vegetables (potatoes, carrots, cauliflower, french beans, and shelled green peas)
2 medium onion(s) chopped
1 inch piece ginger chopped
2 flake(s) garlic chopped
2 green chilli(es) chopped
1 teaspoon(s) hot spice mix (garam masala) (optional)
2 cup(s) coconut milk (canned unsweetened coconut milk is available in Asian / Indian markets)
1 cup(s) water
3 tablespoons butter / ghee (clarified butter)
salt to taste
finely chopped coriander leaves to garnish.
1. Parboil the chopped vegetables and keep aside. Heat half the quantity of butter / ghee (clarified butter) in a pan on medium level till it is hot. Add the chopped onion(s). Saute on medium heat for 4 minutes or till the onions are transparent and soft. Now, add the chopped ginger, garlic and green chilli(es). Stir fry briefly for a few seconds. Let it cool. Grind this to a fine paste. Keep aside.
2. Heat the remaining quantity of butter / ghee (clarified butter) in the same pan. Stir fry the paste on medium level till all the water has evaporated and the butter / ghee has left the sides of the pan. Now, add the parboiled vegetables and salt. Mix well. Cover and cook on medium / low heat for 3 minutes or till the vegetables are fully cooked.
3. Add the garam masala (optional), coconut milk and water. Simmer on very low heat (so that the coconut milk does not curdle) for about 4 minutes.
Garnish with finely chopped coriander leaves.
Serve immediately with: Coconut Rice (Nariyal Chawal) or white rice.