Redvegs are spicy vegetables in the Kerala style

Redvegs – spicy vegetables in the Kerala style can be served both with a side dish and as a separate dish with tortillas or bread.


  • 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
  1. Boil the vegetables and cut them into cubes.
  2. Prepare the ingredients for the sauce: mix the flour with water and add a little salt.
  3. 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.
  4. Then add vegetables, curry leaves, fennel, turmeric, coriander, cinnamon, salt. Fry over high heat for several minutes while actively stirring.
  5. Add water and flour, having previously mixed it, reduce the heat and put out, stirring constantly, until the sauce thickens.
  6. Remove the cinnamon sticks before serving
Redvegs are spicy vegetables in the Kerala style
Redvegs are spicy vegetables in the Kerala style
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