A Healthy Mixed Vegetable Curry for Dosas

I love eating stuffed dosas with peanut chutney. 

However, none of the South Indian restaurants ever serve the dosas with this chutney. They always serve them with coconut chutney and sambhar and potato curry, which is stuffed inside the dosa. The curry is always bland. It tastes like they just boiled the potatoes, mashed them up and mixed with some spices. It doesn't complement the dosa at all.

It's been brought to my attention that peanut chutney is only made at home and never served at restaurants. I wonder why? It's so good. 

I was so sick of eating the "bland" potato curry, that my mom decided to make her own, better version. No need to give our money away to the restaurants who can't even make a decent curry. 

Dosas served with peanut chutney and mixed vegetable curry

My mom's version has more vegetables in it and it's much more tasty. Let's take a look at the ingredients for this dosa curry...

Ingredients / Serves 6-8:

- 4 medium potatoes, peeled and cut into 1" cubes

- 2 cups of cauliflower, cut into small florets

- 2 large carrots, diced into ½” cubes

- 1½ cups of frozen French cut beans

- 1 large onion, chopped into 1" pieces

- 3 medium tomatoes, chopped

- ½ cup frozen green peas

- 4 to 5 green chilies, chopped per taste

- 3 Tbsp Vegetable oil

- ½ tsp whole mustard

- ½ tsp whole cumin

- 1 Tbsp urad dal (black gram lentil)

- ¼ tsp turmeric powder

- 1 Tbsp salt (or as needed)

- ¼ cup fresh cilantro, chopped for garnish (optional)

Procedure

1) Heat oil in a large saucepan, add urad dal, and fry for 1 to 2 minutes. When they brown, add mustard and cumin. When the mustard and cumin start to splutter, add turmeric powder, onions, and green chilies. Sauté for 1 to 2 minutes and add tomatoes. Sprinkle a pinch of salt, mix well and allow it to cook under the lid for 2 to 3 more minutes. 

2) When the tomatoes are cooked, and form a gravy, add potatoes, beans (pre-cooked in microwave for 4 minutes), carrots and cauliflower. Then add salt and cook for another 12 to 15 minutes under closed lid mixing every couple of minutes.

3) When the potatoes are cooked or soft (can be cut easily with the spatula), remove the lid and allow any remaining water to evaporate. Mash the potatoes slightly for curry to come together. Taste to adjust salt and spice level.

4) Transfer into a bowl and garnish with chopped fresh coriander and serve hot with dosas either as a filling or alongside.

Quick Tips

- Potatoes can be replaced with grated paneer and will be added when veggies are half-cooked.

- Fry cashews and add to the curry in the end to give a crunchy taste.