Vegetable Caldin or Verdur

September 19, 2020

Vegetable Caldin or Verdur

Vegetable Caldin is a coconut milk based curry which can be made with different vegetables such as cauliflower, cabbage, under ripe papaya, pumpkin, bottle guard, lady fingers etc.

Ingredients:

Masala for gravy:

Grated coconut : 2 cups

Tamarind : marble size ball

Raw rice : 1 tsp

Spicy dry red chili : 4 - 5

Garlic : 6 - 8 cloves

Coriander seeds : 1 tblsp

Cumin seeds : 1 tsp

Pepper : 1 tsp

Cinnamon : 3 inch pieces

Water : as required

Other ingredients:

Oil : 2 tblsp

Onion : 1

Tomato : 1

Green chilies : 1 - 2

Turmeric : 1 tsp

Prawns : 1/2 cup

Salt : to taste

Sugar/Stevia : to taste

Vegetable : of your choice

Procedure.

Wash, peel and cut vegetable into cubes.

Put coconut, red chilies, garlic, coriander, pepper, cumin, cinnamon, tamarind and washed rice in a mixer jar, add water and grind it to a thick paste.

Pass it through a strainer and extract the milk by squeezing a portion of the ground mixture with your hand. Keep the first extract which is thick and creamy, separately.

Add more water and extract the milk two more times and keep aside.

Sauté chopped onion, tomato and slit green chili; then add turmeric powder, prawns (you may add the prawns later aswell after the vegetables gets cooked, before adding the thick coconut milk) and let them cook slightly on a low flame. For a vegetarian version you can use vegetable stock cube instead of prawns.

Add in the cut vegetables, the second and third extract and let it cook on low flame until they become soft. (If you are using lady fingers put kokum rinds along with them otherwise the curry will become slimy)