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Goan Vegetable Caldin Curry

Servings: 4 people
Cuisine: Indian
Course: Main Course
Time: 40 minutes
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If you thought Goanese food is all spicy, think again. Influenced by Portuguese cuisine, Vegetable Caldin or Caldinho is a mildly spiced vegetable curry infused with coconut milk.

Ingredients

  • 1 tbsp oil
  • 1 sprig curry leaves
  • 1 medium onion finely chopped
  • 1-2 green chillies finely chopped
  • 1 tbsp ginger garlic paste
  • 1 medium tomato finely chopped
  • 2 cups diced vegetables (carrots, drumsticks, peas, mushrooms, beans)
  • 1 tsp salt or to taste
  • 1/2 tsp turmeric powder (haldi)
  • 1 tsp cumin powder (jeera)
  • 1 tsp coriander powder (dhania)
  • 200 ml thick coconut milk
  • 2 tbsp chopped coriander leaves

Instructions

  • Heat oil in a pan. Add the curry leaves.
  • Add the chopped onions with green chillies. Saute until the onions are translucent.
  • Add the ginger garlic paste and saute for a minute.
  • Next, add the tomatoes with salt and turmeric powder. Cook until they soften and oil starts appearing on the sides.
  • Now add in carrots, drumsticks, and beans because they take longer to cook. Mix well and saute for a couple of minutes.
  • Add about a cup of water, cover with a lid, and cook for 8-10 minutes until the vegetables are almost done.
  • Add the peas and mushroom. Mix.
  • Next, add the thick coconut milk with the cumin powder and coriander powder. Mix well. Simmer on medium to low flame to avoid the coconut milk from curdling. Cook until vegetables are done.
  • Finish with chopped green coriander leaves. Check the salt and add more if required.
  • The Vegetable Caldin is ready to serve. Serve hot with rice.

Notes

  • You can use any vegetables of your choice.
  • Make sure to cook the tomatoes well before adding the coconut milk or it might split.


Video


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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Zariya Healings.


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