16 December 2012,20:58 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
40 minutes

Cooking Time :
40 minutes

Preparation Method :

  • In a frying pan add one tablespoon of oil. Heat and then add the grated coconut. Saute for about 3 - 5 minutes. Remove from the pan and transfer to a bowl.
  • Add red chillies and coriander seeds in a frying pan, sauté it and add the cloves, peppercorn and cinnamon. Stir fry at least for 2 minutes.
  • Add the mixture to the coconut.
  • Puree the coconut and roasted spices with the sliced onion and half cup of water.
  • Heat the remaining oil in a deep pan, add mustard seeds, cumin seeds, asafetida and turmeric powder, sauté it.
  • Add the cinnamon leaves and chopped onion and fry for 5 minutes till the onion gets browned.
  • Then add in the blended spices and mace and fry for further 5 - 10 minutes. Add measured water. Adjust seasoning to taste.
  • Add the vegetables each vegetable has its own cooking time hence cook the fast cooking vegetables separately and others separately.
  • Cook over low heat till the vegetables are cooked. Do not cover. When cooked, add the lime juice and stir.
  • Served with Chappatis.


  • 500 grams Mixed vegetables, Dice into small cubes.        
  • 10 Peppercorns    
  • 2" Cinnamon stick    
  • ½ teaspoon Cumin seeds    
  • ¼ teaspoon Asafetida    
  • ¼ teaspoon Turmeric powder    
  • 1 Tej patta (bay leaf)
  • 2 Onions (1 chopped finely and another is sliced)    
  • 100 grams Grated Coconut    
  • 6 Red chillies    
  • 2 teaspoons Coriander seeds    
  • 4 Cloves        
  • 1 blade Mace    
  • 75 ml Cooking oil
  • 1 teaspoon Lime juice
  • Water        
  • Salt to taste   

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