Here is a recipe for that South Indian vegetable masala curry prepared from a mixture of mashed vegetables like potatoes, carrots, beans etc. You can serve this with Masala Dosa / Ghee roast / Poori / Idiyappam / Kerala Appam etc.
Preparation of Vegetable Masala
Clean the vegetables properly.
Peel the skin of potatoes and carrot and cut them into medium sized cubic pieces of size 1-2 inch
Pressure cook the potatoes, carrot, capsicum, green chillies, onions, turmeric powder, cumin powder and salt up to 4 whistles with necessary water.
Turn off the flame, allow steam to escape. Open the lid and smash the vegetables with the back of a spoon.
Keep the stock (water of cooked veggies) for further use if needed.
Heat oil in a Kadai / CheenaChatti splutter the mustard seeds with curry leaves.
Saute a little and add the curry leaves.
Transfer the contents from pressure cooker to the pan and mix well.
Add garam masala, mix and cook for five more minutes.
Depending on the thickness of gravy you need, keep it on flame until the gravy thickens.
Check its taste and add more salt accordingly.
When it becomes thick (as you need) remove this delicious masala from flame.
I’m Renoos, officially called as Dr Regina M, a doctor at profession, good wife at home and a budding cook in Kitchen. I’m completely in love with food and you’ll most likely find me covered in flour, chocolate or both if I am not at the hospital :)
You can follow Renoos at :
Welcome to the small world of CheenaChatti. If this is your first visit to CheenaChatti, we invite you to take a look around here.
Join 14,000+ smart users to receive FREE recipes and exclusive offers!
CheenaChatti is a team effort of few like minded people who loves cooking and wish to experiment with tastes in their leisure times. Its all about cooking and nothing else.
The word "CheenaChatti" is the malayalam (mother tongue of Kerala, popularly known as God's own Country) name of the Chinese Wok / frying pan which takes center stage in any kitchen and thus we named our website so!.