Pressure cooker is a quintessential equipment in any Indian kitchen. I own 6 pressure cookers in different sizes, shapes and materials — stainless steel, aluminum and hard anodized. Each one has its own purpose, one can fit the idli stand, one cooks for a crowd, one for 2 and so on. More than a couple of them have served me well for the past 12+ years. Fortunately I’ve never had an accident in my kitchen (touch wood).
So when Jaya posted about a cookbook author belittling my beloved kitchen equipment, I wanted to show my love to my pressure cooker by posting about it. Like any Indian, I cook rice, lentils, beans, veggie curries etc in the pressure cooker. In today’s recipe I used the cooker to cook the veggies and give me a head start in making the curry.
I made this Goan Mixed Vegetable curry from Divine Taste’s original recipe. This is a very hearty and filling curry and the recipe makes quite a lot of it. I served the curry with simple jeera rice the first day and the leftovers with dalia upma and roti the subsequent days.
Goan Mixed Vegetable Curry
For the Curry:
- 1 Potato - medium, chopped
- 1 Carrot - medium, chopped
- 20 , ½ Green beans " - chopped into pieces
- ½ cup Green peas
- 1 cup Cauliflower florets (I used broccoliflower)
- ¼ tsp Turmeric
- to taste Salt
For the Spice Paste:
- 2 tbsp Coriander seeds
- 2 tsp Cumin seeds
- ¼ tsp Peppercorns
- 3 - 4 chilies Dry red
- 1 cup Coconut , grated
- 1 tbsp Tamarind pulp
- 1 Ginger "
- 1 tsp Mustard seeds
- ½ tsp Asafoetida (hing)
- 8 - 10 Curry leaves
- Pressure cook all the veggies except for cauliflower and green peas. Make sure that the veggies don't turn mushy, 1 whistle in my pressure cooker. Alternately veggies can either be microwaved or boiled in some water.
- In the meantime , dry roast coriander seeds, cumin seeds, peppercorns and dry red chilies until they turn a shade darker and start smelling aromatic. Let cool slightly and grind to a smooth paste along with grated coconut, tamarind pulp and ginger.
- In a saute pan, add cauliflower and ½cup water; simmer until cauliflower is tender. Next add green peas and the other veggies, cook for 3-4 minutes.
- Add the ground paste, turmeric and salt. Mix well and simmer for 10 minutes for the flavors to mingle. Add water if the curry looks too thick.
- Finally for the tempering; heat 2tbsp oil in a small pan, add mustard seeds and once seeds start to splutter add hing and curry leaves; pour immediately onto the curry. I served the curry with some simple fried rice and cucumber raita.