Page 385 - Kolaj Sharodiya Review Edition

Londobhondo Tarkari

Those who know me would know that I was born in a foodie family and I got
married to a foodie – blessed I am!

Every Thursday we turn vegetarian and that’s been a tradition in the family
for a long time. I always try to make something interesting for my otherwise
carnivorous family, who consider ‘potato and coriander leaves’ to be the
only edible vegetarian food!

Many a times, I found that a single veg preparation is not enough for all.
So, I arrived at this dish for our Thursday dinners.

How I make it

Take any combination of vegetables you like. I generally use cauliflower,
potato, sweet potato, pumpkin, brinjals, carrots, beans etc.

Dice them in big sizes. Wash them well. Put a deep fry pan on oven and add
some oil. Add chopped onions and 3-4 pods of chopped garlic. Add some
green chillies. At the whiff of the first aroma, add all the diced vegetables
(except brinjal) and cover it. The vegetables will moisten. Sauté them till they
are soft. Slow cooking is the way to get there without adding water. Fry the
brinjals separately and keep them aside.
Once the vegetables soften, add coconut milk to them and cook. Add salt
and sugar to taste. Add some green chillies. This is a white gravy. Add water if
you need. Check for the consistency. Add the brinjals and garam masala.
Give a 5-min standing time and serve with steamed rice. It tastes heavenly!