INGREDIENTS:
1. 2 Fresh coconuts
2. 1 Liter water
3. 1Kg mix vegetables ( carrot, peas, beans cauliflower etc.)
4. 1/4 Tsp turmeric powder (buy here)
5. 1-1/2 Tsp coriander powder (buy here )
6. 1-1/2 Tsp cumin powder (buy here )
7. 2 Tsp chillie powder ( buy here )
8. 3 Small cinnamon sticks ( buy here )
9. 5 Black peeper corns ( buy here )
10. 1/2 Tsp fenugreek seed ( buy here ) powder
11. 2 Onions chopped
12. Few curry leaves ( buy here )
13. 2 Green chillies slit
14. Salt to taste
15. 2 Potatoes boiled and finely chopped
16. 3 Large tomatoes finely chopped
STEPS TO FOLLOW:
1. Pierce two of the eyes in the top of each coconut and drain off the coconut water. Crack open the nuts, remove and grate the flesh.
2. Place the grated coconut in a bowl with 300 ml of water. Leave to stand for 30 minutes, then gradually blend the mixture in a liquidiser and strain it through a strainer ( buy here ) to obtain thick coconut milk.
3. Add the remaining water to the seived coconut flesh and allow to stand for a further 30 minutes. Blend and sieve this mixture as before to obtain thin coconut milk.
4. Meanwhile, preaper the mixed vegetables cutting any large ones into bite sized pieces.
5. Pour the thin coconut milk into a saucepan. Add the vegetables, turmeric, coriander, cumin, chillie powder, cinnamon sticks, pepper corns, fenugreek powder, chopped onions, curry leaves, slit chillies and salt. Bring to the boil, reduce the heat and cook until the vegetables are tender- about 15 minutes.
6. Stir in the potatoes, tomatoes and half of the thick coconut milk. Cook for a few minutes before adding the last of the thick coconut milk.
7. Serve the hot curry with plain cooked rice or thin noodles.
