Vegetable Caldine

1. 1
   prep · ~15 min

   Soak the coconut and prep the vegetables.

   1.Place the grated coconut in a bowl and add 0.5 cup water. Let it sit for 15 minutes.

   2.Peel and cube the potato.

   3.Peel and slice the carrot.

   4.Trim the green beans and cut them into short pieces.

   5.Slice the onion and slit the green chilies.
2. 2
   mix · ~3 min

   Grind the caldine masala.

   Blend the soaked coconut, ginger, garlic, cumin seeds, black peppercorns, turmeric powder, vinegar, and 0.5 cup water to a smooth paste. Keep it as fine as possible for a silky curry base.

   TIPAdd a splash more water only if needed so the paste stays thick and creamy.
3. 3
   boil · ~12 min

   Cook the vegetables until just tender.

   Add the potato, carrot, green beans, green peas, and 1 cup water to a pan. Cover and cook over medium heat until the vegetables are nearly tender but still hold their shape.

   TIPDo not overcook here; the vegetables will finish cooking in the coconut gravy.
4. 4
   saute · ~5 min

   Cook the onion and green chilies.

   Heat the oil in the same pan or a second pan. Add the sliced onion and green chilies, then cook over medium heat until the onion turns soft and lightly translucent without browning.

5. 5
   simmer · ~7 min

   Add the masala and make the curry.

   1.Add the ground coconut masala to the onion mixture and stir well.

   2.Add the cooked vegetables with their cooking water.

   3.Add the remaining 0.5 cup water and salt.

   4.Bring the curry to a gentle simmer and cook until slightly thickened and the vegetables are fully tender.

   TIPKeep the heat low once the coconut goes in so the curry stays smooth and does not split.
6. 6
   serve

   Serve the vegetable caldine hot.

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