Vegetables of your choice around 2 cups. I had used the following:
- 1 small cauliflower
- 2 carrots
- 1/4 cup peas
- 3 small eggplants (size of a lemon, indian variety)
- 2 small potatoes
- 5 fresh green beans
- 1 bell pepper
Procedure to make the curry (half way):
Cut into big cubes, put into the steamer for 15 minutes. They need to be 3/4th cooked. If you do not have a steamer you can cook them in a pan. Place a small bowl of water inside the pan and cover the pan.
Ingredients for the gravy:
- 2 handfuls of cashews
- 1/2 handful of macademia nuts (Pistachios will be more ideal but I did not have them)
- 2 Tbsp of fresh coconut ( I had only frozen coconut chunks, freshly grated coconut would taste more good)
- 1 tomato
- 15 small cubes of pineapple
- 3 Cloves,
- 1″ Cinnamon stick
- 2 cloves of green cardamom
- 2 medium size onions
- 1″ piece of fresh turmeric (replace with turmeric powder if fresh turmeric is not available)
- 3 black pepper corns
- 1″ ginger piece
- 5 strands of saffron
A green chili can be added too to give a very mild hot taste if you want. I did not.
Procedure to make the gravy:
- Roast the cinnamon stick, cloves, cardamom, add chopped onions and let them turn golden.
- Remove from heat and move to a blender.
- Add all remaining ingredients except saffron and blend well with 1/4th cup of water.
- Move to a pan on low heat and let it cook.
- In a mortar grind salt and saffron sticks and add to the pan with the gravy.
Procedure to finish the curry:
- Add the semi cooked veggies to the gravy and let it cook on low heat for 10 minutes.
- Remove from heat.
- Add coconut oil and cilantro garnish.
Serve with chapati/rice. I served with millet flat bread (Bhakri)