How to cook vegetable chutney, curuma and stew?
Vegetable chutney, curuma and stew
Vegetable chutney
Here I am sharing 3 different types of vegetarian dishes- mixed vegetable chutney, vegetable curuma and stew. Have you tried of anyone?These recipes are easy to prepare including our daily consumed vegetables and are very delicious also. All the preparations are not time consuming! Let's have a try and taste!
Ingredients
1. Cabbage - ¼ kg
2. Carrots - ¼ kg
3. Tender mango - 2 desert sp
4. Onion (Big) -1 desert sp
5. Chopped red chillies - 1 desert sp
6. Lemon juice - 1 desert sp
7. Sugar - ¼ tsp
8. Coconut oil - 1 tbsp
9. Mustard powder - 1 pinch
10. Salt - as required
11. Chopped mint leaves - as required
Preparation and Cooking
1. Chop the first 4 ingredients finely and grind them in a blender. Keep aside.
2. Heat 1 tbsp of coconut oil in a frying pan and add chopped red chillies into it. Stir.
3. To this, add 1 pinch of mustard powder and salt.
4. Then add the grinded items into the pan. Stir well for 3 minutes.
5. Put off the flame and add ¼ tsp of sugar and 1 desert sp of lemon juice into the mixture.
6. Vegetable chutney is READY! Garnish it with chopped mint leaves and serve.
The ingredients
Vegetable curuma
Cook Time
Prep time: 15 min
Cook time: 25 min
Ready in: 40 min
Yields: 1 bowlful, serves 6 people
Ingredients
1. Potato - 1 kg
2. Chopped onion (Big) - ¼ kg
3. Tomato - 2 nos.
4. Green chilli - 4 nos.
5. Capsicum- 4 nos.
6. Green peas - 200 g
7. Beans - 200 g
8. Carrot - ½ kg
9. Grated coconut - 1 cup
10. Curd - 50 g
11. Cumin seeds - 10 g
12. Cinnamon - 10 g
13. Coconut oil - 1 tbsp
14. Salt - as required
15. Curry leaves - 1 stem
16. Water - as required
Preparation and Cooking
1. Remove the skin of potatoes and carrots and cut them into small pieces. Keep aside.
2. Chop the beans and tomatoes finely. Keep aside.
3. Add cumin seeds, green chillies, capsicum and cinnamon into the grated coconut and grind it well in a blender with minimum amount of water. Keep aside.
4. Heat 1 tbsp of coconut oil in a frying pan and add the chopped onions into it. Stir well until it turns light brown.
5. After that, add green peas, the chopped beans, sliced potatoes and carrots into the pan and stir well. Cook them for 10 minutes.
6. Then add the chopped tomatoes and enough salt and cook it in a medium flame for 5 minutes.
7. Add the grinded coconut paste and a little amount of water into the cooked vegetables and boil.
8. When the gravy starts boiling, add 50 g of curd, 1 tsp of coconut oil and curry leaves into it. Stir it well and put off the flame.
9. Keep it closed for 5 minutes and then serve hot.
Vegetable stew
Cook Time
Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: 1 bowlful, serves 6 people
Ingredients
1. Potato - ½ kg
2. Chopped onion (Big) - ½ kg
3. Green chillies - 4 nos.
4. Green peas - 200 g
5. Beans - 200 g
6. Carrot - 200 g
7. Grated coconut - 1 cup
8. Clove powder - ½ tsp
9. Cinnamon powder - ½ tsp
10. Cardamom powder - ¼ tsp
11. Pepper powder - 1 tsp
12. Coriander leaves - 1 stem
13. Cashew nuts - 10 g
14. Raisins - 10 g
15. Coconut oil - 2 tbsp
16. Salt - as required
17. Curry leaves - 1 stem
18. Water - as required
Preparation and Cooking
1. Remove the skin of potatoes and carrots and cut them into small pieces. Keep aside.
2. Chop green chillies and beans finely. Keep aside.
3. Cook green peas in a pressure cooker (50% cooked) and keep aside.
4. Grind the grated coconut well in a blender with enough amount of water and take the first extract (thick milk) and the second extract (semi-thick).
5. Heat 1 tbsp of coconut oil in a frying pan and add the chopped onions, green chillies and curry leaves into it. Stir well until the onions turn light brown.
6. After that, add the sliced potatoes and carrots into the pan and stir well. Cook them for 10 minutes with the lid closed.
7. When it is half-cooked, add the cooked green peas, items no. 8 to11 and the required amount of salt and boil it well.
8. Then add the first thick extract of coconut milk into it. When the bubbles start coming, add the second extract and stir well.
9. When the gravy starts boiling, put off the flame.
10. Heat 1 tbsp of coconut oil in another frying pan, roast the cashew nuts and raisins, 10 g each, and add it to the stew.
11. Garnish with the chopped coriander leaves and serve hot.
Which dish is your favourite?
© 2012 Resmy Robin
