Happy weekend! My trip to Nagpur has been fantastic so far, and I have indulged in plenty of helpings of the spicy hot “Saoji” curry since my arrival on Tuesday. I’ve enjoyed many glasses of lager and whiskey along with some tasty “chakna” snacks. This weekend, I’m not in the mood for an elaborate or spicy meal. Instead, I’ve decided to prepare some comforting food, specifically an aromatic Sri Lankan-style vegetable stew that I love to enjoy with a bowl of rice and lentils. I’ve modified the recipe by adding a bit of vegetable stock, which enhances the flavor. Give this easy recipe a try if you’re looking to whip up a meal in a jiffy!
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2
Ingredients:
Carrots – 50 gms
Potato – 100 gms
Green Beans – 100 gms
Curry leaves – 1 sprig
Onion – 1
Green Chillies – 10 gm
Garlic – 2 to 3 pods
Coconut Milk – 150 ml
Vegetable Stock – 30 ml (I have used Maggi Vegetable Cube and dissolved it in a little hot water )
Butter – 2 tbsp
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Turmeric – a pinch
Chilli flakes – 1 tbsp
Method:
1 ) Cut the vegetables as desired and parboil them for 7 to 8 minutes. Remove from the flame and drain. Set aside.
2 ) Chop the green chillies. Chop the garlic and onion finely.
3 ) Heat butter in a pan. Saute the chillies, curry leaves and onion garlic for a minute.
4 ) Add the masalas and saute further for a minute.
5 ) Add the vegetables and chilli flakes and mix well. Add coconut milk, vegetable stock and a little salt. Cover with a lid and cook on a slow fire for 7 to 8 minutes. Once done, check for consistency. Remove and serve hot with rice and lentils.
