Mixed Vegetable Curry

I love eating wet/gravy curries either with rice or roti. But few curries are too cumbersome to prepare and take a long time, which is what I dont have in the morning rush hour.
 Coconut milk is my best friend here giving all curries a rich flavour and making the curry delicious.
So my recipes of gravy curries with coconut milk gravy is very simple and easy to prepare . This recipe uses multiple vegetables but can also try with any vegetable of choice or multiple combinations.

I prepared this for combination to eat Sponge Dosa . One might wonder if they are combination at all but it worked beautifully and I would always try sponge dosa with this curry. 
This curry can also be had with rice/roti/ any dosa.

Recipe:

Ingredients:

Potato - 2
cauliflower - 1/4
tomato - 1 big
carrot - 1
green peas - 1/2 cup
onion - 1
green chillies - 2

coconut milk - 1/4 cup
cashews - 10

cumin seeds - 1/4 tspn
ginger garlic paste - 1 tspn
garam masala - 1/4 tspn
coriander powder - 1/2 tspn
amchur - 1/4 tspn
chilli powder - 1/2 tpsn

oil - 2 tbspn
water as needed for cooking.

Procedure:

• Cut all vegetables into medium sized pieces.
• finely chop green chillies and long slit cut onions.
• In a wok add oil and once heated add cumin seeds.
• add cashwes, green chillies and fry it till cashews are roasted.
• add onions and ginger garlic paste and fry till translucent.
• Add tomatoes and little salt and fry till tomatoes are cooked.
• Add the remaining vegetables and all the masala powders, salt and fry it.
• Add water till the vegetables are drowned and cook with close lid in high flame for 15 minutes till they are cooked.
• Add coconut milk and cook it for another 10 minutes.
• Adjust salt or chilli powder as per taste.
• Alternative option: add all vegetables ,coconut milk and cook in pressure cooker.

Gobi manchurian

Ingredients:

gobi -1
onions -2
capsicum -1

for manchurian gravy:
spring onions (optional) – 2-3
light soya sauce – 2 tspn
chilli sauce – 1 tspn
vinegar – 1 1/2 tspn
sugar – 1 tspn
salt – 1 tspn as per taste
ginger garlic paste – 1tspn

for gobi fry :

corn starch – 1/4 cup
maida – 1 cup
soy sauce – 1 tspn
salt – 1/2 tspn as per taste
chilli sauce – 1 tspn
water
oil for frying

Procedure :

clean the gobi(cauliflower) and cut into small florets.
take a handi with water and add some salt. boil the water and add the florets. Let it cook in high flame for 5 mins till half cooked.
drain the water and keep the gobi aside.

take a bowl and mix the gobi fry ingredients except oil. add water and make it smooth thin consistency.
add the florets into the bowl and mix well till all the florets are coated with the paste.

take a wok and add oil for frying. once oil is heated deep fry the florets till golden brown. or as an alternative deep fry the florets and keep aside. and fry it for the second time till brown.

manchurian gravy:

take a wok or pan add 2 tbspn of oil. once oil is heated add ginger garlic paste and fry, add onions and fry till transluscent. add the capsicum and fry it for 5 mins till almost cooked.
add soy sauce, chilli sauce, vinegar, sugar, salt and mix well. let it cook in slow flame for 5 mins.

add the fried gobi and mix well to coat the gobi with manchurian gravy. cook it for 5 mins in slow flame till the gobi absorbs the flavour.

gobi manchurian is ready.

Gobi Manchurian

Ingredients:

gobi -1
onions -2
capsicum -1

for manchurian gravy:
spring onions (optional) - 2-3
light soya sauce - 2 tspn
chilli sauce - 1 tspn
vinegar - 1 1/2 tspn
sugar - 1 tspn
salt - 1 tspn as per taste
ginger garlic paste - 1tspn