When I was
enjoying with my family in a five star resort at the back waters of Alappuzha a
few years back, I happened to taste this delicious dish served in the buffet. I
have appreciated and also requested the chef the recipe for this dish which he
obliged magnanimously!
Whenever I
prepare this side dish in my home, the quantity of chapathies I make usually would
always increase! The combination of the vegetables and the few different spices
enhance the taste tremendously. The chef named it as ‘Mixed Vegetable curry’
and I have renamed as ‘Alappuzha vegetable curry!”
Ingredients:
Green beans- a
handful
Big carrot-1
Chopped spring
onion- 1 cup
Diced capsicum-1
cup
Finely chopped
cabbage- ½ cup
Sliced baby corn-
1 cup
Chopped coriander
leaves- ¼ cup
Mushroom [sliced]
- 2 cups
Finely chopped
onion-1
Crushed tomatoes-4
Slit green
chillies-4
Finely chopped
ginger- 1 tsp
Finely chopped
garlic- 1 tsp
Turmeric powder- half
sp
Salt to taste
Oil- 3 tbsp
Ajinamoto- ¼ sp
Soya sauce- 1
tbsp
Coarsely ground pepper
powder- half sp
Milk- 2 cups
Thick coconut
milk- 1 cup
Procedure:
Heat a big pan
and pour the oil.
When the oil
becomes hot, add the onion with the green chillies, ginger and the garlic.
Sauté well and
then add the tomatoes with the turmeric powder.
Fry for a few
minutes and then pour 3 cups of water.
Add all the
vegetables one by one with enough salt.
When the vegetable
are half cooked, pour the milk.
After a few
minutes, add the ajinomoto, soya sauce and the pepper.
Let the gravy
cook for a few seconds.
Lastly add the
thick coconut milk.
When the gravy starts
simmering, put off the fire and mix well.
The delicious Alappuzha
curry is ready!!
