Mixed Vegetable Curry is an easy and simple dish made with a medley of fresh veggies and seasoned with simple spices. Mix veg masala curry goes well with plain rice or hot chapathis.
Mix veg masala gravy curry without coconut is a tasty vegetarian Kerala curry made with assorted vegetables. This is a very hearty dish with tons of rich flavor! You can use your favourite vegetables in this savoury recipe.
Mixed Vegetable Curry Kerala Style:
Mix Veg Curry is a delicious mix of colourful vegetables. A tasty and nutritious vegetable curry preparation that’s so filling. Besides, it’s a quick and easy side dish to go with Rice, Rotis or Appam.
How to make Kerala Mix Veg Curry:
- To prepare this flavourful and easy vegetarian recipe, firstly wash all the vegetables well. You can use any veggies that are in your refrigerator or seasonal vegetables. Then peel and cut the potato and zucchini into cubes. Also cut the cauliflower florets into medium size pieces.
- Next peel and chop onions and tomatoes, crush garlic cloves.
- Heat oil in a kadai. Once the oil heats up, crackle mustard, cumin, fenugreek, aniseed and onion seeds.
- Then add chopped onion, garlic, and tomatoes. Fry for a couple of minutes over medium flame..
- Sprinkle turmeric, coriander and chilli powder. Mix well.
- Now add the cut vegetables and salt. Mix well, cover and cook on low heat for 3-4 minutes, stirring in-between. Allow the veggies to release moisture and cook in their own juices.
- Pour a little water, mix and simmer vegetables till soft. While this is a simple dish you need oodles of patience as the veggies take just a little longer to cook.
- Garnish with chopped coriander leaves and remove.
- Serve Mixed Vegetable Curry with Indian Flatbread, Rice or Appam
If you are searching for more vegetable curry recipes, then do try out Ridge Gourd Chana Dal Curry
Mix Veg Curry Recipe details below:
Mix Vegetable Curry
Mix Veg Curry is a healthy combo of vegetables that makes the dish both colourful and appealing. This Kerala Vegetable Masala Curry can be rustled up in a jiffy.
Servings: 4
Calories: 143kcal
Ingredients
- Potato - 1
- Zucchini/bottle gourd - 1
- Cauliflower - 4-5 big florets
- Onion - 1
- Garlic - 2-3 pods, crushed
- Onion, finely chopped - 1
- Tomato, finely chopped -1
Spices
- Fenugreek seeds – ¼ tsp
- Mustard seeds – ¼ tsp
- Cumin seeds - ¼ tsp
- Aniseed - ¼ tsp
- Onion seed/ kalonji - ¼ tsp
- Turmeric powder – ½ tsp
- Coriander powder - 1 tsp
- Chilli powder - ¾ tsp
- Salt to taste
- Oil- 1 tbsp
- Coriander leaves to garnish
Instructions
- Cut the vegetables into ½ inch square pieces.
- Heat oil in a pan.
- Toss in all the 5 spices mentioned (1-5) above. The mustard will splutter immediately. Stir the spices for about a minute on low flame.
- Toss in crushed garlic, onion and tomato and sauté for about 2-3 minutes.
- Add the turmeric powder, coriander and chilli powder to the mixture; cook it for about 1 minute.
- Toss in the vegetables, add salt and mix well. Close the lid and cook on low flame for about 3-4 minutes.
- Add about ½ cup of water and mix well. Cook until the vegetables are soft.
- Garnish with coriander leaves and serve Mixed Vegetable Curry with chapathis.
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