This is my adaptation of a staple vegetable dish originating from Tamil Nadu in Southern India. Although essentially using what Westerners would consider ‘curry’ spices, this is a light and subtle dry dish, which provides a bit of light relief in these times of festive excess!
Serves 6 as a side or 4 as a main
Ingredients
1 small onion, peeled and finely sliced
3 tbs sunflower oil
1 small green chilli, deseeded and finely sliced
6 baby potatoes, halved then sliced
4 medium carrots, peeled then cut into batons
1/2 a cucumber, cut into fine batons
10g fresh ginger, peeled and finely chopped
70g desiccated coconut
50g frozen peas
1 tsp cumin seeds
1/2 tsp turmeric
Pinch of salt
Method
1. Place the coconut in a large bowl, add 50ml water and leave to soak.
2. Heat the oil in a large deep saucepan then add the onion, cumin seeds and chilli. Sauté on a low heat for 5 minutes.
3. Add the potatoes, carrots, turmeric and salt to the onion mixture, then mix well to coat. Cover and simmer for 15 minutes, stirring occasionally.
4. Add the cucumber, peas, coconut with water, and ginger, and stir well. Cover and simmer for a further 5 minutes.
5. Serve immediately with rice or naan, or simply on its own as a side.
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