Sai Vishram

Goan Vegetable Curry Recipe

INGREDIENTS

For the masala paste:
  • 1 cup grated fresh coconut
  • 3 to 4 garlic cloves, roughly chopped (lahsun)
  • 5 to 6 kashmiri red chilies or byadagi or bedgi red chilies
  • 2 teaspoon coriander seeds (sabut dhania)
  • 1 teaspoon cumin seeds (jeera)
  • 8 to 10 whole black pepper (sabut kali mirch) – optional
  • 1 teaspoon seedless tamarind (imli)
  • ¼ cup finely chopped onion
  • ½ teaspoon turmeric powder (haldi)
  • ¾ cup water or as required for grinding
For vegetable curry:
  • 2.5 to 3 cups chopped mix vegetables (9 to 10 baby corn, 1 medium carrot, 9 to 10 button mushrooms, 9 to 10 french beans, medium potato OR you can add your choice of veggies)
  • ¼ cup finely chopped onion
  • 1 to 2 green chilies, slit (hari mirch)
  • 2.5 to 3 cups water or as required
  • 2 tablespoon coconut oil or vegetable oil
  • Salt as required

Method

Preparing the masala paste:
  • Grind all the ingredients mentioned under the list for masala paste in a wet grinder to a smooth paste.
  • There should be no small chunks or pieces of coconut in the paste and keep the paste aside.
Preparing vegetable curry:
  • Rinse and chop the veggies into cubes or small bite sized pieces. Don’t chop into bigger pieces as they will take a lot of time to cook.
  • Heat oil, add onions and saute till they become translucent.
  • Add the chopped veggies and and saute them for 6 to 7 minutes on a low flame, stirring often.
  • Add the coconut masala paste to the sauteed veggies and stir.
  • Then add water, salt and slit green chilies. Stir again.
  • Cover and simmer the vegetable curry, till the veggies are cooked tender. Stir the curry at intervals.
  • Can take about 20 to 30 minutes for all the veggies to cook on a low to medium flame but if you want, you can steam or cook the veggies before hand and then add them to the curry.
  • If the water becomes less while cooking, then add some more water. The consistency of this vegetable curry is neither thick nor thin.
  • Garnish with coriander leaves and serve goan vegetable curry with steamed rice.