Vegetable Mappas

How to Prepare

1. Heat 4 tablespoons of coconut oil in a large pot over medium heat.
2. Add 2 teaspoons of mustard seeds and let them splutter.
3. Add 40 curry leaves
4. 4 sliced green chilies, and 4 teaspoons of ginger-garlic paste. Sauté for 2 minutes.
5. Add 4 finely chopped onions and cook until golden brown, about 8-10 minutes.
6. Stir in 2 teaspoons of turmeric powder
7. 4 teaspoons of coriander powder
8. 2 teaspoons of garam masala, and 2 teaspoons of black pepper powder. Cook for 2 minutes.
9. Add 2 cups of diced tomatoes and cook until they turn mushy, about 5 minutes.
10. Add 10 cups of mixed vegetables (carrots, beans, peas, potatoes, cauliflower) and mix well.
11. Pour in 6 cups of thin coconut milk and 2 cups of thick coconut milk. Stir to combine.
12. Add salt to taste, cover, and simmer for 20-25 minutes until vegetables are tender.
13. Garnish with 1 cup of chopped coriander leaves and serve hot with appam or rice.