INGREDIENTS
main ingredients:
- Steamed vegetables - 2 cups
- chopped onion - 1
- Tomato -1
- Thin coconut milk - 2 cups
- Thick coconut milk -2 cups
- Oil 2 tbsp
- salt
for the masala curry paste:
- garlic - 1 pod
- ginger -1/2 in
- Chopped onion- 1
- red chilies - 2
- tamarind paste 1 tsp
- cumin seeds 1 tsp
- coriander seeds 2 tsp
- turmeric powder 1/2 tsp
INSTRUCTIONS
- first grind all the ingredients mentioned under masala curry paste to a smooth fine paste with some water.
- if using grated coconut instead of coconut milk, then grind the coconut also with the rest of the masala curry paste ingredients.
- keep the ground curry paste aside.
- heat oil in a pot.
- fry onions till transparent.
- add tomatoes and fry for 2-3 minutes.
- now add the veggies .
- stir and saute the veggies
- continue to saute till the water dries up and oil starts to leaves the sides
- now add the ground masala paste and saute for 3-4 minutes, stirring often.
- first add the thin coconut milk and simmer the curry for 5-6 minutes.
- season with salt.
- addition of thin coconut milk first will help in avoiding splitting of the thick coconut milk which we add later.
- lastly add the thick coconut milk and let the curry come to one boil.
- switch off the fire.
- serve the veggie caldin hot with some steamed rice or bread/rolls or goan bread.
NOTES
if grated coconut is added to make the masala curry paste, then add 2 to 2.5 cups water to give a curry like consistency. you can adjust the consistency of the mushroom caldin curry as per your needs.