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 .
Vegetable Kalvan recipe - How to make Vegetable Kalvan
Preparation Time: Cooking Time: Total Time:
Makes 3 servings
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)
For the gravy
- 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
- 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.
| 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 |
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.
Mixed vegetables cooked in a spicy rich coconut gravy.