2 cups of fresh corn
1 large green bell pepper chopped
2-3 zucchini cut into large pieces
2-3 large tomatoes chopped into large pieces
1/2 lb of button mushrooms sliced
15-20 curry leaves-optional (available at Indian Grocer)
1-2 spicy green chilies (seeded) and sliced
2 cloves of garlic finely minced or grated
1 inch of fresh ginger finely minced or grated
1/2 tsp turmeric powder (available at Indian Grocer)
1 tsp cumin seeds (available at Indian Grocer)
1 tsp mustard seeds (available at Indian Grocer)
1 tsp of fennugreek seeds (available at Indian Grocer)
2-3 tsp of Curry Powder (I used McCormick Brand)
1 tsp of cumin powder (available at Indian Grocer)
6oz of coconut milk
1/4 cup water (optional)
salt (to taste) You will need to salt the dish throughout because much of it will be absorbed by the vegetables.
red chili flakes (to taste)
1-2 inc piece cinnamon stick
Heat 1 Tbs of canola oil in a large pan and add cumin seeds, mustard seeds, fenugreek seeds, cinnamon stick and curry leaves. Heat for 20-30 seconds without burning. Next add garlic, ginger and the button mushrooms. Saute a few minutes and allow the mushrooms to brown.
Next add the zucchini to the pan. Saute a few minutes. Then add the tomatoes to the pan and saute a few minutes.
Then add the turmeric powder, curry powder, red chili flakes, salt, and cumin powder. Saute a few minutes. Then add the chopped bell pepper and the corn. If you want more gravy add water. Cook for 12-15 minutes stirring occasionally.
Finally add the coconut milk and simmer for another 2-3 minutes. Taste for salt and seasoning. Serve with rice. Enjoy.
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