Mysore Mixed Vegetable Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• STEP 2.Add chopped onions and saut茅 until golden brown. Then add ginger-garlic paste and cook for a minute.
• STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and oil separates from the masala.
• STEP 4.Add the mixed vegetables (carrots, beans, peas, potatoes, etc.) and mix well. Add water and tamarind pulp. Cover and cook until the vegetables are tender.
• STEP 5.In a separate pan, roast grated coconut until golden brown. Grind it with roasted gram dal, fennel seeds, and poppy seeds to make a fine paste.
• STEP 6.Add the coconut paste to the cooked vegetables and mix well. Cook for a few more minutes until the flavors blend together.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can add any vegetables of your choice to this curry.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier texture, you can add a tablespoon of cashew paste to the curry.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the Mysore Mixed Vegetable Curry with steamed rice, jeera rice, or roti for a complete meal.