Served as vegetables. Suitable for vegetarians. A South Indian recipe. Speciality: Recipe for microwave cooking.

Indian

4 Tablespoons Oil

4 whole Green Cardamoms

4 whole Cloves

1 inch Cinnamon Stick

2 Green Chillies, slit

2 teaspoons Ginger, cut into strips

2 medium Onions, sliced

4 cups chopped mixed Vegetables (Potatoes, Carrots, Cauliflower, French Beans, and Green Bell Peppers)

few Curry Leaves and Salt to taste

4 Tablespoons Water

1 teaspoon Black Peppercorns, coarsely crushed

2 cups Coconut Milk

Mix the oil with the green cardamoms, cloves, cinnamon, green chillies ginger and sliced onions in a deep microwave-safe bowl. Microwave uncovered on high (100%) power for about 3 minutes or till the onions are transparent and soft. Add the mixed vegetables, curry leaves, salt and water. Microwave covered on 70% power for about 5 minutes (stirring mid-way) or till the vegetables are tender. Add the peppercorns and the coconut milk. Mix well and microwave covered on 70% power for about 2 minutes(see that the coconut milk does not curdle).

Preparation time: 10-15 minutes

Cooking time: 10-12 minutes

Serves: 4

Tips:

This dish tastes best when it is made just before the meal time.

When the microwave cooking time for a step exceeds 2 minutes, it is highly recommended the contents be checked and stirred at regular intervals to avoid burning of food. Standing time is a very important step as it completes the microwave cooking process of a dish. Ideally, allow the dish to stand for about 5 minutes before serving.

You may also be interested in ...