Recipe for Mixed Vegetable Caldine
Recipe for Mixed Vegetable Caldine
Caldine, be it Fish, Prawn or Cauliflower, used to be my Nana's favourite curry. She would make pieces of bread and dunk it into the curry and eat it. She used to call it Sweet Curry as this curry does not contain Red Chillies like the usual curries do and so, we too started calling it that. As kids, we would go to her house and the minute we knew it was "sweet curry day" we would grab that orange and white flower chair closest to the table, be seated with our chaddis(most comfortable) be the best version of ourselves and wait for Nana to dunk in those soft bread pieces and feed us by closing her eyes, stretching her hand with each morsel out and waiting for us to eat that morsel pretending that the "Kanwdo" (crow) came and took it . That is the ONLY way Nana(or anyone) could bluff me into eating Cauliflower! That memory will be etched forever in my Heart. My Mum continued Nana's feeding style of the "crow" ritual with all of us cousins and now we do it with our kids too. So much fun 🙂 🙂
Servings 4 People
Ingredients
- 100gm French Beans(diced)
- 100gms frozen Green Peas
- 200gms Cauliflower florets
- 100gms Carrots(diced)
- 1 Medium sized Potato(diced)
- 1 Medium sized Onion(half roughly chopped for the masala and half chopped fine for the curry)
- 1 small tomato(chopped fine)
- 1 Green chilly(slit)
- 1 Tbspn Oil
- 1/2 Tspn fine Table salt or 1 Tspn fat Rock salt
- Maggi cube(optional)
- Juice of tamarind (only if more is needed later as we have already added tamarind in the curry paste)
- 1/4 cup water for the curry
Instructions
- In a vessel, heat the Oil on medium heat and add the Onion and Chilly and saute until the Onions turn abit translucent.
- Once the onions turn translucent, add the tomatoes and sautè
- Sautè the onion and tomatoes until the tomatoes turn soft and mushy
- Once the Tomatoes turn soft and mushy, add the Masala paste(recipe link is shared below)
- Add about 1/4 cup of water and let it come to a boil. If you're making the masala on the spot, add the water into the mixer jar after you've finished grinding and pouring the masala, give the mixer jar a shake shake shake and then add this water into the curry vessel. This way, we don't waster even a single drop of masala 🙂 🙂Note: Caldine is meant to be a little more thicker than Goan Fish or Prawn curry. However, if you like it like a usual curry, you can adjust the water as per your preference. Also note, The vegetables will release some some of it's moisture as it begins to boil. So add water accordingly. I would say, if the curry requires more water, you can add it later.
- When the curry begins to boil, add the maggi cube and stir. Let the curry boil for a good 10-15minutesNote: I boil my curry for a little longer so that the masala gets fully cooked and doesn't leave a raw, strong or bitter taste while eating
- Then, add the vegetables and salt. Give it a mix and put the lid on
- Let the curry boil on medium heat until the vegetables are fully cooked. Open the lid at intervals and stir the curry so that it doesn't get stuck at the bottom of the vessel Note: In between, you can check if there is enough salt and if you like it more sweet or tangy, you can add a little more sugar and tamarind juice and stir it into the curry
- Once the veggies are fully cooked, turn off the heat. The Sweet Curry is ready!!! Enjoy this simple yet flavourful Vegetable Caldine with soft Bread or Steamed Rice.
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Notes
Tspn – Tea Spoon, Tbspn – Table Spoon, Gms – Grams, Kg –Kilograms, ½ - half, ¼ - quarter
**The Cup used is a Measuring Cup. Incase you use anyother cup the measurement and quantities may vary**
Recipe link for Caldine Masala
https://chrizzosgrubscene.com/2023/09/02/recipe-for-caldine-masala/