Vegetable Xacuti

🛒 Ingredients

• Mixed Vegetables (potatoes, carrots, green beans, peas, cauliflower) 150 g · 82 kcal
• Desiccated Coconut (roasted) 12 g · 79 kcal
• Onion 37 g · 15 kcal
• Ginger 5 g · 4 kcal
• Garlic 4 g · 6 kcal
• Tamarind paste 5 g · 13 kcal
• Cooking oil 7 g · 62 kcal
• Dried Red Chillies 1 g · 4 kcal
• Coriander Seeds 4 g · 16 kcal
• Cumin Seeds 1 g · 5 kcal
• Black Peppercorns 1 g · 2 kcal
• Cloves 0 g · 1 kcal
• Green Cardamom pods 0 g · 1 kcal
• Star Anise 0 g · 1 kcal
• Cinnamon Stick 1 g · 1 kcal
• Nutmeg 0 g · 1 kcal
• Poppy Seeds 1 g · 7 kcal
• Turmeric Powder 1 g · 2 kcal

👨‍🍳 Instructions

1. In a dry pan, lightly roast desiccated coconut until golden brown; set aside. Then, in the same pan, dry roast dried red chillies, coriander seeds, cumin seeds, black peppercorns, cloves, green cardamom, star anise, cinnamon stick, nutmeg, and poppy seeds until fragrant.
2. Combine the roasted coconut, roasted spices, chopped onion, ginger, garlic, and turmeric powder with a little water to form a smooth paste.
3. Heat cooking oil in a pot. Add the prepared spice paste and sauté for 5-7 minutes until the oil separates and the paste darkens.
4. Add the mixed vegetables and tamarind paste to the pot. Stir well to coat the vegetables with the spice paste.
5. Pour in enough water to just cover the vegetables. Bring to a simmer, then cover and cook for 20-25 minutes, or until the vegetables are tender.
6. Adjust seasoning with salt and a touch of jaggery (or sugar) if desired, for a balanced sweet and sour taste. Garnish with fresh cilantro before serving.