UNIVERSAL GOAN CURRY - BEST CURRY I HAVE TASTED

Any seasonal vegetable of choice can be used in the curry.

         Ingredients For Curry

450 gm 4 cups fresh grated coconut
10 gm 2 tablespoon tamarind
10 gm 2 table spoon ginger
1 tablespoon turmeric - powdered

SPICES FOR ULTIMATE TASTE
4 tablespoon seeds of  coriander
2 tablespoons cumin seed
1/2 tablespoon of peppercorn
4-5 dried red chillies

1.5 cup i.e. appx. 750 ml water

7 cups assorted vegetables

2 cups each of French beans, cauliflower, carrots, peas, 1cup of potatoes, )

2 litre (9 cups) water
salt as per taste or appx. 3 tablespoons

       ITEMS FOR  SEASONINGS

4 tablespoons veg. oil
2 tablespoons of mustard seeds
3-4 red chillies-dried
2 fresh sprigs of curry leaves.
1/2 tablespoon asafoetida powder

STEPS - 

Put in all the spices in pan on medium heat and dry roast until coriander seeds & spices turn golden aroma is felt,  about 4 -5 minutes. Ensure spices don't burn & turn black.

Put coconut, tamarind, ginger, turmeric, and roasted spices with 1.5 cups of water in a blender and grind to fine paste.

In a pan cook cut vegetables with water keep covered till done you may check intermitently for about 15 minutes.hard veggies like carrot and beans should be half cooked first then soft veggies like cauliflower this is avoid veggies getting mushy.

Once veggies cooked add salt ready grinded paste in a pan boil. You could add 1/2 to 1 cup more water if you want a thinner gravy.

Heat the oil on medium flame, put mustard seeds, after they start popping up,add red chilly(s), curry leaves & asafoetida powder  mixand add to curry. Mix well and serve hot with rice rumali roti or nan.