GOAN VEGETABLE CURRY 
A tempting Goan speciality of mixed vegetables cooked in a traditional coconut milk gravy.
Ingredients
Butter/ghee(clarified butter)
: 3 tbsp
Onion(s) chopped
: 2
Ginger chopped
: 1" piece
Garlic chopped
: 2 flake(s)
Green chilli(es) chopped
: 2
Chopped mixed vegetables (potatoes, carrots,cauliflower,french beans,green peas)
: 4 cups
Salt
: To taste
Water
: 1 cup
Hot spice mix (garam masala)
: 1 tsp (optional)
Coconut milk (canned unsweetened coconut milk is available in Asian/Indian markets)
: 2 cups
Finely chopped coriander leaves
: to garnish
Method
- Place the gramflour in a bowl. Mix in the beaten yoghurt and warm water. Keep mixing well so that no lumps remain and the batter is smooth. Mix in salt to taste and keep aside for about 4 hours to ferment.
- Once fermented, mix in the green chilly paste, ginger paste and turmeric powder. Adjust the seasoning as per taste. In a small bowl mix the oil, soda-bicarbonate and the lemon juice. Stir it into the gramflour batter and mix.
- Pour the batter immediately into the Pour into a greased microwave proof container or dish (thali) ( do not fill it to the brim as it will rise) and cover with a plastic wrap. Prick a tiny hole in the plastic wrap for the steam to escape.
- Microwave on high (100%) power for about 2 minute(s) or till done (allow to stand for a minute before checking doneness) and a toothpick comes out clean when inserted into it. Once it has cooled, cut into squares and place in a serving dish.
- Pour the oil for the seasoning in a microwave-safe deep bowl. Toss in the mustard seeds and microwave covered on high (100%) power for about 4 minutes till they splutter. Add the sesame seeds and stir till they are light brown and aromatic. Pour this over the steamed dhoklas.