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    A serving of Moong Sprouts And Spinach Baked Khaman Dhokla.

    Baked Khaman Dhokla Recipe

    This Moong Sprouts And Spinach Baked Khaman Dhokla is the healthier version of Khaman.Traditionallt this fluffy and spongy snack is made with gram flour, yogurt, spinach, sprouts and aromatic spices and herbs is steamed and is a crowd-pleaser. Baking reduces the oil used and it a guilt-free healthier option. Tangy and mildly sweet flavor, Khaman is a quick snack or a party appetizer. Make and enjoy the authentic Gujarati snack.

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    You are here: Home / Uncategorized / Veggie Thai Red Curry

    by [Archana Potdar] · This post may contain affiliate links · 13 Comments

    Veggie Thai Red Curry

    When Kalyani announced
    the combo of Pumpkin and Chilles for Magic Mingle the only though I
    had was parathas. But since that is quite a staple in my place the kids
    were not keen.

    Then my FIL did vegetable shopping and
    came back with ½ kg of brinjals that are shunned by the girls, I had no
    option but mask them.  Then the fridge threw up some surprises!! I
    found some par boiled pumpkin and baby corn! What better then to make this
    delicious Thai Red Curry?
    This is from the IFB Cook Book by Neeta Metha.
    VEGGIE THAI RED CURRY
    Serves 4-6

    Ingredients:

    For Red Curry Paste

    4 dry Kashmiri chillies soaked
    in ½ cup of warm water for 10 minutes
    ½ onion, chopped
    8-10 flakes garlic
    1 ½ “ginger piece
    1 stalk of lemon grass
    1 ½ teaspoon coriander seeds
    1 teaspoon cumin/cumin
    6 pepper corns
    1 teaspoon salt
    1 tblsp vinegar

    Vegetables

    7-8 baby corn slit lengthwise
    2 small brinjals
    ½ cup cauliflower cut in small florets
    2 cups par boiled pumpkin cubes
    7-8 mushrooms (I did not use)

    Other Ingredients

     1 ½ cups coconut
    ½ tsp soya sauce
    2 tblsp coriander
    Salt to taste
    ½ teaspoon sugar

    Method:

    1.      To get the lemon grass stalk peel all
    the outer layers of the lemon grass till you get to the soft bending part. Use
    this.
    2.     To make coconut milk grind 1 coconut with 2 ½
    cups of hot water to a fine paste. Strain through a muslin cloth or a fine
    strainer. Set aside.
    3.     Grind all the ingredients of the red curry paste
    with the water that the chillies are soaked to a fine paste.
    4.     Mix 2 tablespoon oil and the red paste and microwave
    dish. Microwave for 3 minutes.
    5.     Add ½ cup of coconut milk, vegetables except
    the pumpkin and microwave for 2 ½ minutes.
    6.     Add the pumpkin, stir and microwave for 1 ½
    minute.
    7.     Add the rest of the coconut milk, soya sauce
    and chopped coriander. Mix and microwave for 4 minutes.
    8.     Add salt sugar to taste. Microwave for 1
    minute. Serve hot with steamed rice.
    Notes:
    1.
    In place of cauliflower broccoli can be
    used.
    2.
    In place of lemon grass use zest of 1
    lemon.

    All rights reserved on photographs and written content are copy-written @The Mad Scientist’s Kitchen!! unless mentioned. Please Ask First

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    Reader Interactions

    Comments

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    1. Delicious and fiery thai red curry Archana.

      Reply

    2. looks tempting and yummy curry..

      Reply

    3. Looks really yum!

      Reply

    4. Delicious !! Happy to follow you 🙂

      Reply

    5. Delicious preparation of Thai Curry.
      Deepa

      Reply

    6. Very innovative, I would have never thought of mixing pumpkin in the thai red curry!
      And you made it in the microwave :)) super

      Reply

    7. loved the colour of the curry!will surely try this delicious recipe..bookmarked!

      Reply

    8. Thai curry is so spicy and delicious.

      Reply

    9. Delightful Curry.. thanks for linking!!

      Reply

    10. adding pumpkin to red curry is an interesting idea...

      Reply

    11. Very very intersting... never ever thought of doing something like this!

      Reply

    12. Hi Archana,
      stumbled upon ur blog through Charul's... loved this thai veg curry.. looks yum 🙂

      Reply

    13. love the color u got it from kashmiri chilies. I love about those chilis that they give awsome color to dish.

      Reply

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