Mixed Vegetable Curry ( East Indian Bottle Masala and ground masala paste)

Mixed Vegetable Curry is made with fresh vegetables cooked in a coconut-based masala and East Indian bottle masala powder. The ground paste of coconut, peanuts, spices, and curry leaves gives the curry a rich, traditional taste, while raw mango adds a mild tang. Perfect to serve with steamed rice, chapatis, or rice bhakri for a wholesome family meal.

Ingredients

For the Ground Paste

60 grams fresh grated coconut

½ tsp sesame seeds

½ tsp poppy seeds

1 tsp coriander seeds

½ tsp cumin seeds

½ tsp peppercorns

½ tsp turmeric powder

½ tsp garam masala powder

¼ tsp asafoetida (hing)

7 curry leaves

1 medium onion, sliced

3 green chillies

2 tbsp peanuts

Oil as required

For the Curry

300 grams of eggplant / small brinjals, chopped

1 medium potato, chopped

2 drumsticks, cleaned and cut into medium pieces

1 raw mango (Totapuri / bottle mango), chopped

1 tbsp East Indian bottle masala powder

1 tsp ginger garlic paste

Salt to taste

Water as required

¼ cup chopped coriander leaves

Method

1. Preparing the Ground Paste

Lightly dry roast coriander seeds, peppercorns, cumin seeds, sesame seeds, and poppy seeds.

Add a little oil and the sliced onions. Sauté lightly.

Add curry leaves, peanuts, green chillies, garam masala powder, asafoetida, turmeric powder, and grated coconut.

Mix well and sauté for a few minutes.

Allow the mixture to cool completely.

Grind to a smooth paste using just enough water. Keep aside.

2. Preparing the Curry

Heat oil in a pan and sauté the chopped potatoes.

Add the brinjals and mix well.

Toss in the drumstick pieces and stir fry for a few minutes.

Add East Indian bottle masala powder and ginger garlic paste. Mix well.

Add the prepared ground paste and stir, coating all the vegetables evenly.

Add salt to taste and enough water to get the desired curry consistency.

Cover and cook till done, until the vegetables are almost tender.

Add the chopped raw mango and cook for a few more minutes till everything is well cooked.

Finish by adding chopped coriander leaves and mix gently.

Serving Suggestions

Serve hot with steamed rice, chapatis, neer dosa, or rice bhakri.