Vegetable Kalvan
by Tarla Dalal
Added to 134 cookbooks
This recipe has been viewed 55806 times
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 .
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- 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.
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Accompaniments
Nutrient values per serving
| 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 |
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