Mixed Vegetable Hyderabadi

Mixed Vegetable Hyderabadi is yet another spicy, rich coriander-coconut sauce that envelops sweet green peas and beans. The carrots add color and potato and cauliflower add more flavor. The rich taste of assorted vegetables tossed in with flavors of spices like cardamom, cinnamon and cloves leaves you craving for more.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 3-4 people

Ingredients	Quantity
Cloves	2
Peppercorns	3
Cinnamon stick	½ inch
Bay leaf	1 small
Cardamom peels	3-4 peels
Onion (1 grated and 1 sliced)	2 small
Tomato pureed	1 medium
Ginger garlic paste	½ tbsp.
Garam masala powder	1 pinch
Mixed vegetables	1 bowl
Coconut Milk	½ cup
Cream(optional)	to garnish
Ghee or oil	1tbsp
Grind together
Mint leaves	½ cup
Coriander leaves	½ cup
Green chilies	2-3 or to taste
Curry leaves	2-3

Method

Grind together all the ingredients mentioned in the list above to a fine paste.

Heat ghee in a pan, add cardamom peels, pepper, bay leaf, cinnamon stick, and cloves when they sizzle, add grated onions and fry till soft. Add tomato puree and fry till soft, add ginger garlic paste and fry till raw smell goes. 

Add sliced onion fry till it is half boiled. It should be crunchy not soft. Later add mixed vegetables and fry well for a minute. Add pinch of garam masala. Add coconut milk, ground masala and bring to a boil. Don't boil much to retain green color.

Serve hot with roti or rice.

Points to remember

• It is best to remove all whole garam masala before adding sliced onions otherwise your gravy becomes very pungent.
• The mixed vegetables I prefer to use are french beans, carrots, cauliflower, green peas, and potatoes.