Vegetable curry with vegetable masala powder

veg curry 1.png


  1. Potato – 1 cup; cut into small cubes
  2. Carrot – 3/4 cup; cut into small cubes
  3. French beans – 1/4 cup; cut into 1/2″ pieces
  4. Cauliflower – 2 cups; cut into bite size florets
  5. Green peas – 1/2 cup ( I used frozen peas)
  6. Salt to taste
  7. Coconut oil – 3 tbsps.
  8. Mustard seeds – 1/2 tsp.
  9. Onion – 2 numbers; big; thinly sliced
  10. Greenchilly – 1 number; slit
  11. Curry leaves – a few
  12. Vegetable masala powder ( I used Eastern Vegetable Masala powder) – 2 level tbsps.
  13. Tomato – 1 cup; finely chopped
  14. Thick coconut milk – extracted from 1.5 cups of grated coconut


  1. Cook all the vegetables together adding 1 cup of water, 1/4 tsp. of turmeric powder, 3/4 cup of water and 1 tsp. of salt. Cover cook on low heat for 15-20 minutes. Cook till most of the water has evaporated.
  2. Heat 3 tbsps. of coconut oil in a wok and splutter the mustard seeds. Add 1 sprig of curry leaf. Now add the thinly sliced onions and the slit greenchilly. Saute’ till the onion turns golden brown in colour.
  3. Stir in the vegetable masala powder and stir fry for 2 minutes.
  4. Add the chopped tomato and fry for 15 minutes or till oil separates.
  5. Add the cooked veggies and cook till dry.
  6. Finally add the thick coconut milk and remove from heat.
  7. Serve hot with chapathi, appam and idiyappam.
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