This is yet another plenty of veggies in the same meal kind of dish I love making. I like thinking of it as Veggie korma, but it’s way different from what you’ll encounter at Indian restaurants.
- Peeled, washed, chopped carrots (6 medium sized)
- Shelled, washed Peas (1/2-3/4 lb)
- Peeled, washed, chopped (normal white/yellow) potatoes (4 medium sized)
- Washed, chopped green beans (1/2-3/4 lb)
- Raisins (1 snack box – 1.5 oz)
- Mustard seeds
- Coriander powder
- Red chili powder
- Chopped ginger/ginger paste
- Grated, dessicated coconut (about 3-4 tbsps)
- Plain yogurt (3/4 – 1 box : a box is about a liter, right?)
- Vegetable oil/cooking oil as you like
1. Start up: In a big, non stick pot, add 1 to 1 and a half tablespoon of cooking oil. High heat. When it heats up, add a handful (ok ok – don’t panic – here, a handful = 1 tbsp or so) of mustard seeds. They should start crackling if the oil is good and heated. Keep frying them till most of them have changed color. Do not let them burn either (this will be evident if they start smoking/blackening)
2. The first veggies: Add the chopped potatoes, green beans and carrots. (they go in first since they take the longest to cook) Admire the sizzling sounds, and then use a nice non scratching wooden spatula/stirring spoon to stir them up with the mustard seeds.
3. The spices: Add one and a half teaspoons of salt, one and a half teaspoons of coriander powder, 1/3 teaspoon turmeric, 1/4 teaspoon red chili powder (or less or more depending on how hot you want it), 1 level teaspoon of ginger paste and mix it all up real well.
4. Consolidation: Keep stirring for about 3 minutes or so. Add some water = a little less than what would cover up the entire mess in the pot. Lower the heat, cover the pot after making sure nothing is burning at the bottom of the pot and come back after a 5 minutes or so. (come back sooner if you are paranoid like me and want to keep reassuring yourself that nothing really is burning at the bottom of the pot and the water is not all gone.
5. Peas and raisins: Add the peas and raisins in now, stir them in well, probably a little more water – cover (keep doing this till your veggies have cooked/softened – but obviously not gotten mushy – we do not want that to happen)
6. Almost there: When things have almost cooked, and very little water remains, add the grated coconut and stir it in real well. Turn the heat back up and cook with the grated coconut for a couple of minutes on high heat. Add the yogurt (more sizzles), cook for another two-three minutes.
7. Serve with your choice of flatbread or rice.