Last Updated on December 14, 2020 by Chef Mireille
Blogging Marathon #17
Theme: Archived Recipes Revisited & Improved
Although I started this month’s BM theme with recipes from everywhere from the Caribbean to Southeast Asia, I seem to be ending it with re-doing a lot of the Indian recipes I have on this blog. Here is another vegetarian one I hope you enjoy as much as I did. The first time I did the recipe, I used potatoes, pumpkin and carrots. This time I changed the veggies a bit, based on what I had in my refrigerator.
This recipe is from the Indian state of Goa. Goa is located on the southwestern coast of India. Under Portuguese rule for many years, even after the rest of India had their independence from England, their cuisine is known for their abundant use of chiles and their various seafood dishes. One of the hottest Indian curries – Vindaloo – comes from Goa.
This vegetable curry is another one of my Cookbook Recipes from Camelia Panjabi’s The Great Curries of India. See the original posting here.
1 cup coconut
4 tablespoons oil
2 onions (1 finely chopped, 1 sliced)
3 dried Guajillo chiles
2 teaspoons coriander seeds
1 2-inch piece of cinnamon stick
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon asoefetida
1/4 teaspoon ground turmeric
1 bay leaf
2 blades of mace (can be purchased from Kalustyans)
1 pound vegetables, chopped (I used vegetables that have about the same cooking time – sweet potatoes and pumpkin)
1 teaspoon lime juice
salt, to taste
Heat 1 tablespoon of oil in a non-stick skillet. Add the coconut and saute for 5 minutes, stirring constantly, until golden brown. Remove and set aside in a bowl.
Remove the heads of the chiles and place in the skillet with the coriander seeds. After 3 minutes, add the cloves, peppercorns and cinnamon and cook for about 2 minutes until you start to smell the cinnamon and cloves. Remove from the pan and add to the bowl with the coconut. Let cool for a few minutes.
In a blender or food processor, combine coconut-spice mixture, roasted spices, sliced onion and 3/4 cup water.
In a large skillet, heat the remaining oil. Add the mustard seeds, cumin seeds, asoefetida and turmeric. After 2 minutes, add the bay leaf and chopped onion. Fry on low heat for about 10 minutes, until onions start to carmelize. Add the coconut-spice mix and the mace and fry for 15 minutes, until the liquid has evaporated.
Add 3 cups of water, salt and stir to combine.
Bring to a boil and add the vegetables. Cook until vegetables are cooked through.
Add the lime juice and taste for seasonings. Add salt, if necessary and serve with paratha.
It made a delicious meal with paratha (no, I did not make those perfect looking paratha – they were store bought) and yesterday’s Kakadi Kosumalli.
I don’t know if I have improved on cooking Indian food or if my palette has become more developed, but whatever the reason, I enjoyed this way better than I did the first time I made it and I strongly suggest you try this delicious curry. Mopping up the delicious spice paste with the paratha was heavenly.
Don’t forget to check out the Blogging Marathon page for the other Blogging Marathoners doing BM#17
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It looks very delicious.
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You know I am hearing about this dish for the first time..how wonderful!..thanks Mir, I like your new pictures..:)
Very interesting and delicious curry, glad you are cooking many Indian foods.
Just the season here in Goa for me to meet this veggie. Thanks for reminding me to start pestering my friends for this veggie.
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very interesting and flavorful curry…its so nice that u love to cook Indian recipes! looks delicious with the paratha!!
totally new recipe…love it..book marked .love the way u have presented it..this is how most of the dry veggies used to be served years back:))
A new recipe for me to try. Love the color of the curry and the photos are nicely done and well improved from your original post. Good to know about this recipe Mireille and thanks for sharing.
A great looking curry. Love the fact its all-veg! BTW, i used to visit Kalustyans often when I worked in NYC.
This recipe is new to me. Looks very inviting. Love your clicks.
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Sounds delicious and the clicks are nice……..
One more new recipe from you!!Sounds interesting.
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end up finfing more unnknown indian recipes at ur space than anywhere else….this one looks deliciously tempting
New one and looks interesting.
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The new click is nice and your description of the curry is really tempting me to try it 🙂
very interesting curry there , Mirelle !
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