Redvegs – spicy vegetables in the Kerala style can be served both with a side dish and as a separate dish with tortillas or bread.
Ingredients:
- 1 medium carrot
- 1 medium beet
- 2 medium potatoes
- cauliflower (optional) a few flowers
- ginger root or ground ginger 1/2 tsp
- chili or cayenne pepper to taste
- garlic or a pinch asafetida
- coconut oil 3 tbsp.
- jira
- leaves curry
- white mustard 2 tsp.
- fennel 1/2 tsp.
- coriander 1 tsp.
- cinnamon stick
- turmeric 1/2 tsp
- rice or wheat flour
- salt to taste
- Boil the vegetables and cut them into cubes.
- Prepare the ingredients for the sauce: mix the flour with water and add a little salt.
- Heat the oil in a deep pan, add the cumin, white mustard, finely chopped garlic and ginger, chili, cook for a couple of minutes on high heat.
- Then add vegetables, curry leaves, fennel, turmeric, coriander, cinnamon, salt. Fry over high heat for several minutes while actively stirring.
- Add water and flour, having previously mixed it, reduce the heat and put out, stirring constantly, until the sauce thickens.
- Remove the cinnamon sticks before serving
