Kerala style Roast Vegetables | How to make Kerala style Roast Vegetables

By DEVIKA MENON  |  18th Aug 2015  |  
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  • Kerala style Roast Vegetables, How to make Kerala style Roast Vegetables
Kerala style Roast Vegetablesby DEVIKA MENON
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    3

    People

56

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About Kerala style Roast Vegetables

A take on the classic roast vegetables with Kerala flavors

Kerala style Roast Vegetables, a deliciously finger licking recipe to treat your family and friends. This recipe of Kerala style Roast Vegetables by DEVIKA MENON will definitely help you in its preparation. The Kerala style Roast Vegetables can be prepared within few minutes. The time taken for cooking Kerala style Roast Vegetables is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 3 people. The recipe details out how to make Kerala style Roast Vegetables step by step. The detailed explanation makes Kerala style Roast Vegetables so simple and easy that even beginners can try it out. The recipe for Kerala style Roast Vegetables can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Kerala style Roast Vegetables from BetterButter.

Kerala style Roast Vegetables

Ingredients to make Kerala style Roast Vegetables

  • Pumpkin 1 and a 1/2 cup chopped into chunks
  • Carrots 2 julienne
  • roasted Peanuts 1/2 cup
  • Green Chillies 1
  • Cinnamon 1 stalk
  • Ginger 1 knob grated
  • Lemon zest 1 tablespoon
  • Lemon juice 1 tablespoon
  • Oil 2 tablespoons
  • Salt to taste
  • Curry leaves 10
  • Mustard seeds 15
  • Spinach 1/2 bunch roughly chopped

How to make Kerala style Roast Vegetables

  1. Preheat your oven at 200C. Take vegetables in a bowl and coat them with all the ingredients mentioned under ‘ingredients list’ except mustard seeds and curry eaves.
  2. Add these to greased oven tray or baking dish and roast for 10 minutes.
  3. Take the tray out of oven and remove spinach and upturn pumpkin.
  4. Place it back into oven for another 10 minutes or until pumpkin turns soft.
  5. In the meantime, heat oil and temper mustard seeds along with curry leaves. Pour this temper over roast vegetables and serve warm.

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