Mixed Vegetable Curry
This Mixed Vegetable Curry Kerala Style is comfort food at its finest — a dish that’s as nourishing as it is flavorful. With its vibrant blend of vegetables and aromatic spices, it brings the essence of Kerala’s coastal cuisine right to your plate. Whether for a festive meal or a simple weekday dinner, this easy mixed veg curry promises warmth, wellness, and a burst of tropical flavor in every bite. 🌴✨
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.