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Vegetable Moilee

Servings: 6
Author: Vaishali Honawar

Ingredients

  • 1 tbsp vegetable oil
  • 1 red onion , sliced thin
  • 2 tbsp ginger , grated
  • 2 sprigs curry leaves
  • 2 green chilies , slit
  • 1/2 tsp turmeric
  • 1 13.5 ounce can of coconut milk
  • 3 cups of chopped mixed vegetables (I used carrots, potatoes, sweet potatoes and green peas)
  • 2 medium tomatoes , diced
  • 1/2 lemon or 2 tbsp lemon juice
  • Salt to taste

Instructions

  • Heat the oil in a saucepan. Add the onions, curry leaves, chilies, ginger and a pinch of salt and cook on medium-low heat until the onions turn translucent.
  • Add the turmeric and mixed vegetables except peas and about 2 tbsp of the coconut milk with 1 cup of water. Cover and cook about 10-15 minutes until the veggies are tender.
  • Add half of the remaining coconut milk, the peas, the lemon juice and tomatoes.
  • Let the moilee come to a slow boil.
  • Add the remaining coconut milk and turn off the heat.
  • Serve hot with rice. I cooked a Tamil rice dish,
  • Puliodarai
  • to go with the moilee. The sweetness of the moilee and the tang of the Puliodarai were perfect together. The moilee, however, would also be great with some plain boiled white rice.