THIKSANI KOOT HUMMAN / Mixed Vegetable Spicy Curry

Mixed vegetable Spicy Curry is called Thiksani Koot Humman in Konkani.
Thiksani Koot Humman is a famous Konkani dish.This spicy mixed Vegetable dish is prepared in Kochi GSB homes.The mixed vegetables used in this recipe are Potato, Colocasia bulb/ Kandi chembu, Long beans /Chawli and Turkey berry/ Chunda phal.You can add a small piece of Bitter gourd /Kaarathe in this recipe.[optional]


The recipe is very simple and easy to prepare and this tasty and lip smacking side dish goes well with steamed Rice, Dosa, Idli etc.

The following ingredients are needed to prepare this delicious recipe.

Ingredients:-

Potato.                                          -1 medium size
Colocasia bulb/Kandi Chembu    - 1
Long beans/ Chawli.                    -5
Turkey berry/ Chunda phal.         -1/4 cup
Bitter gourd/Kaarathe chopped.   -a small piece[optional]
Birmi Karmbal/ Bilimbi/Bimbul. - 4
Salt.                                               -to taste




For Seasoning:-

Coconut oil/Oil.     -2tsp
Mustard seeds.       -1tsp
Red chilly powder. -1tsp
Hing powder.         -1tsp

Instructions:-

Wash, peel and chop Potato into medium square pieces.Keep aside.

Peel the outer skin,chop the Colocasia bulb/ Kandi Chembu into medium square pieces.Wash and keep aside.

Wash and chop the Long beans/ Chawli into 1 inch long pieces. Keep aside.

Wash and chop each Turkey berry/ Chunda phal into two pieces and put them in water until use to avoid colour change.Keep aside.

Wash and slice Birmi Karmbal/ Bimbul length wise and keep aside.

Method:-

Pressure cook the chopped Potato and chopped Colocasia bulb adding required Water for 3 whistle on high flame or till they become soft. Keep aside.

Heat 2tsp Coconut oil/Oil in a pan and splutter Mustard seeds.

Lower the flame and add Red chilly powder and Hing powder and saute well.

Add the chopped Long beans and Turkey berry. Saute well and fry for a minute.

Add the cooked Potato and cooked Colocasia bulb and mix well.

Add Birmi Karmbal/ Bimbul/ Bilimbi and saute well.

Add 2 cup Water / sufficient Water and boil.

Add Salt and mix well. Cover the pan with a lid and cook on medium flame for 5 minutes till the Long beans and Turkey berry cooked well.

Switch off the flame.

When cool the gravy will thicken .So add more Water and boil to get thin consistency.

A yummy, lip smacking Thiksani Koot Humman is ready to serve as a side dish with hot steamed Rice, Chapathi, Dosa, Idli etc.

Try this recipe and enjoy the dish.