Karnataka style mixed veg curry recipe
Discover the delightful recipe for Karnataka-style mixed vegetable curry or palya, complete with detailed instructions, step-by-step pictures. This vegetable curry or palya is an excellent match for chapati, making for a scrumptious combination. The mixed veg curry or palya is prepared using vangi bath powder or palyada pudi, which adds a distinct flavor to the dish. Alternatively, you can use store-bought "Vangi bath Powder" to create this flavorful mixed vegetable curry. It serves as a delicious and nutritious accompaniment for chapati and is also an ideal recipe for your lunch box.
Ingredients
- 1 carrot
- 10 – 12 beans
- 1 brinjal
- 1 potato
- 1 big tomato
- 1 small capsicum
- 1/2 tsp mustard seeds
- 1 tsp gram dal / chana dal / Kadle bele
- 1 tsp urad dal / Uddina bele
- 2 tsp vangi bath powder or palyada pudi
- 1/4 tsp turmeric powder
- A big pinch hing / asafoetida
- 5 – 6 curry leaves
- 1 green chilli
- Little tamarind (optional)
- 1/2 gooseberry sized jaggery (optional)
- Salt as per your taste
- 4 tsp cooking oil
Ingredients for vangi bath masala powder:
- 3 – 4 red chilies
- 2 tsp gram dal or chana dal
- 2 tsp urad dal
- 2 tsp coriander seeds
- 2 cm length cinnamon
- 5 cloves
- 1 star anise
- 2 tbsp dry coconut or desiccated coconut
- 1/2 tsp cooking oil
Instructions
- If not having vangibath masala powder (palyada pudi), then roast and grind the ingredients listed for "vangibath masala powder"
- Clean, wash and chop all the vegetables and keep it ready. Put brinjal pieces in water to remove the bitterness.
- Take a frying pan and heat the oil. Add in mustard seeds, gram dal and urad dal. When the mustard seed splutters add in green chilli and curry leaves.
- Immediately add in turmeric powder and asafoetida.
- Add in chopped vegetables and fry for 2 minutes.
- Add in salt and Vangi bath powder or palyada pudi. You can either use store bought vangibath powder or I have given a link to home made vangibath powder recipe.
- Add in 1/4 cup of water and mix well.
- Close the lid and cook the vegetables under low flame.
- Stir in between. Add in little tamarind and little jaggery (Please note, both are optional). Check for the water and continue cooking on low flame.
- At one stage, after about 15 minutes, vegetables will become soft (not mushy) and leave the oil. At this stage switch off the stove and serve it with either rice or chapathi.
Tried this recipe?Let us know how it was!