Vegetable Kalvan
by Tarla Dalal

An intensely flavoured mixed vegetable subzi from the kitchens of Maharashtra, the highlight of the Vegetable Kalvan is a rich paste of tomatoes, onions, coconut, other regular flavour enhancers and spice powders.

This paste together with a traditional tempering forms the mouth-watering gravy that holds an assortment of colourful and crunchy veggies like beans, carrots and cauliflower. A little bit of milk added to the gravy helps to balance the flavours and enhance the mouth-feel of this dish. Enjoy it hot with rice or rotis .

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Vegetable Kalvan recipe - How to make Vegetable Kalvan

1/4 cup chopped and boiled french beans
1/4 cup chopped and boiled carrots
1/4 cup boiled green peas
1/4 cup boiled cauliflower florets
1/4 cup boiled and chopped potatoes
1 tsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
2 tbsp milk
1/2 tsp garam masala
a pinch of sugar
salt to taste

For The Gravy
1 tbsp oil
1 cup sliced onions
1 tbsp chopped ginger (adrak)
1 tbsp chopped garlic (lehsun)
4 to 6 curry leaves (kadi patta)
1/4 cup desiccated coconut
1/2 cup chopped tomatoes
1/4 tsp turmeric powder (haldi)
2 tsp chilli powder
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)

Method
For the gravy

Heat the oil in a broad non-stick pan, add the onions, ginger, garlic and curry leaves and sauté on a slow flame for 3 minutes.
Add the desiccated coconut, mix well and cook on a medium flame for 1 minute, while stirring continuously.
Add the tomatoes, turmeric powder, chilli powder, salt and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Allow the mixture to cool completely. Once cooled, blend in a mixer till smooth. Keep aside.

How to proceed

Heat the oil in a deep non-stick kadhai and add the cumin seeds.
When the seeds crackle, add the asafoetida and the prepared gravy, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the vegetables, milk, garam masala, sugar, salt and ¾ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve hot garnished with coriander.

Nutrient values per serving

Energy	152 cal
Protein	2.7 g
Carbohydrates	11.4 g
Fiber	3.2 g
Fat	10.7 g
Cholesterol	0 mg
Vitamin A	281.8 mcg
Vitamin B1	0.1 mg
Vitamin B2	0 mg
Vitamin B3	0.5 mg
Vitamin C	18.7 mg
Folic Acid	18.3 mcg
Calcium	58 mg
Iron	0.9 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	15.8 mg
Potassium	171.6 mg
Zinc	0.3 mg

Rashmlgupta

on 13 Aug 16 10:14 AM

Tarla Dalal

13 Aug 16 10:31 AM

Hi Rashmi , we are delighted you loved the Vegetable Kalvan recipe. Please keep posting your thoughts and feedback and review recipes you have loved. Happy Cooking.

Archana M

on 12 May 15 03:56 PM

Wow, vegetable kalvan, a spicy coconut gravy, with perfectly cooked vegetables, the taste is very rich. This gravy can be eaten with plain stem rice or any roti.

Vinita_Raj

on 29 Oct 12 11:38 AM

Mixed vegetables cooked in a spicy rich coconut gravy.