Wednesday, June 13, 2007

Goan Vegetable Curry


In the last 20 years, my family has had more weddings at Hotel Shreeyas than I care to remember. Coz' when one thinks of a nice romantic wedding, clearly the first thing that comes to mind is Shreeyas. My first memories of Shreeyas were going to have Thali there. 6 Rupees for a plateful of 12 odd items, 9 of which you'd would never touch. The unenthusiastic waiters would occasionally visit you to replenish your plates with food that could be described as tolerable at best. Still, Shreeyas never kept running out of loyal customers. My father was one of them. He took us there every so often and I would keep praying that they'd have the two things I could push down my gullet. Actually, the two things I did like at Shreeyas were the yellow potato bhaji and one delicious vegetable dish in a coconut sauce. I think it was Goan vegetable curry with a 'brahmini' twist. And I loved it. It made the trip to Shreeyas bearable.

Ingredients
4 cups assorted vegetables chopped. (Broccoli, Cauliflower, Zucchini, Capsicum, Baby Corn, Snap Peas, Carrots, Tofu).
5 cloves Garlic crushed
1" Ginger thinly sliced
2 cups low-fat Coconut Milk
1/4 cup Oil
1 tsp Turmeric
1 tsp Chili Powder
1 tsp garam masala
Salt to taste

Method
Heat oil in a large pot
Add garlic and ginger till garlic turns brown
Add vegetables and sauté them in the oil
Add turmeric, chili and garam masala.
Add coconut milk and Salt and allow to simmer till vegetables are cooked.
Serve with basmati rice.