Veg Caldin is a delicious and flavorful Goan curry dish that originates from the coastal region of India. It’s known for its creamy coconut milk base and a blend of spices that give it a unique taste. Here’s a basic recipe to make Veg Caldin:
Ingredients:
- 2 cups mixed vegetables (such as potatoes, carrots, peas, cauliflower, bell peppers)
- 1 cup thick coconut milk
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2-3 green chilies, slit lengthwise
- 1-inch ginger, grated
- 4-5 garlic cloves, minced
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 2-3 tablespoons oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
- Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
- Add cumin seeds and sauté until they start to crackle.
- Add chopped onions and sauté until they turn translucent.
- Add grated ginger and minced garlic. Sauté for a couple of minutes until the raw smell disappears.
- Add chopped tomatoes and green chilies. Cook until tomatoes turn mushy and oil starts to separate.
- Now, add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another minute.
- Add the mixed vegetables and coat them well with the masala mixture.
- Pour in the thick coconut milk and stir to combine everything.
- Cover and simmer until the vegetables are cooked through, stirring occasionally. This may take about 15-20 minutes depending on the vegetables you’ve used.
- Once the vegetables are cooked, check the seasoning and adjust if needed.
- Garnish with fresh coriander leaves.
- Serve hot with steamed rice or bread of your choice.
Enjoy your Veg Caldin! Feel free to adjust the spices and vegetables according to your taste preferences.
