Curry with Southern Flavours

This curry has some typically southern ingredients and the flavour that lingers on your tongue after eating it is of the nutty sweet coconut. Hope you enjoy making and savoring another of my experi-mental dishes.

Ingredients

Florets of 1 broccoli, par boiled and kept aside

1/2 cup fresh mushrooms chopped into medium sized pieces
1/2 each of yellow, green and red bell peppers chopped into medium sized squares

For the gravy
2 big onions chopped into long pieces
2 big tomatoes chopped into long pieces
2 tspns of ginger garlic freshly crushed
2 tspoons of white peppercorns, 3 cloves freshly cpounded ( the ones I bought straight from the  spice shop at Coorg )   
1/2 cup freshly scraped coconut
A handful of curry leaves
1 tspn chilli powder

1 cup thick coconut milk to be used later to add in the gravy

Method

In a pan take some coconut oil and add the chopped bell peppers and the mushrooms, give them a quick stir on slightly high flame, remove once done and keep aside. 

In the same pan take the freshly crushed ginger, garlic, peppercorns and cloves saute till done, now add the curry leaves, onions and the coconut, saute well, add tomatoes and wait till they are soft. Once done, cool and grind this mixture to a smooth paste.

Transfer this into the pan and let it cook well till the gravy leaves the sides of the pan, now add the salt, the chilli powder, and all the vegetables, adjust the consistency, let it cook to a boil, now add the coconut milk, do not keep for too long after adding the coconut milk else it may curdle. You can use fresh corinder for garnishing. I have used fresh tomato pieces and a tempering of slit green chillies. Can be eaten with phulkas, rotis, malbar parathas, and our own simple steaming hot plain rice.