Published under: Curries and Gravies

3 Potatoes
1/2 cup Green peas, shelled
a small piece of Ash gourd
1 Cucumber
1 Vegetable marrow
1 Carrot
a small piece of Cauliflower
2 Tomatoes
2 Onions
a small piece of Ginger
6 Green Chillies
1 Coconut
1 tsp Coriander seeds
1 tsp Poppy seeds
1 tsp Mustard seeds
1 tsp Cumin seeds
a few sprigs Curry leaves
a pinch of Asafoetida
Oil for frying
Salt to taste

1. Wash and peel potatoes, marrow, carrot, cucumber and ash gourd. Cut into cubes.
2. Chop tomatoes and onions and cauliflower into florets and slit the green chillies. Grate coconut and extract the milk.
3. Grind poppy seeds, coriander seeds and ginger to a smooth paste.
4. Cook with green chillies, coconut milk and the ground masala with 1 1/2 cups of water. Continue to simmer on low flame.
5. Heat oil in a pan. Add mustard, cumin seeds, curry leaves and asafoetida. As soon as the mustard crackles, remove from fire and temper the curry with this seasoning.
6. Serve hot.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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