Servings: 2
Preparation Time: 30 minutes
Ingredients:
- 4 teaspoons coconut oil
- 1 bay leaf
- 1 cinnamon stick
- 2 cardamom pods
- 3 green chilies, or adjust to your taste (slit vertically)
- 1/2 cup onion, chopped
- 1 cup mixed cut vegetables
- 1 cup fresh coconut milk*
- 1 1/2 cups water
- salt, as needed
- 1 teaspoon lemon juice
- coriander for garnishing
Directions:
Heat coconut oil in a pan. Add bay leaf, cinnamon, and cardamom. Sauté for 2 minutes.
On a medium flame, add chilies and onion. Fry till the mixture turns golden brown.
Now add the mixed vegetables and sauté for a few minutes.
Take 1/2 cup of coconut milk and add the water to dilute it.
Pour the diluted coconut milk over the vegetables in the pan.
Add salt and cover the pan with lid. (see that the flame is on medium)
Keep as such till the vegetables are cooked.
Finally, take off the stove.
Add the remaining 1/2 cup coconut milk and lemon juice.
Mix well. Garnish with coriander.
Serve with rice/any Indian bread variety/rice noodles.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Nithu, Somerset, NJ.
