Koot - A mixed vegetable Konkani curry- Onion free- saatvik- Jain

This curry is onion and garlic free and hence can be eaten on auspicious days. This can also be eaten by jains using the relevant vegetables.

While koot is the type of curry like vindaloo or madras or dopyaza. it can be eaten with your choice of veggies,

Koot (Konkani mixed vegetable curry)

Boiled potato and raw tomato is one combination.
Cauliflower, potatoes, boiled peas, tomatoes cut into large pieces is another combination.

Masala (Grind the ingredients given below to make a paste)

Coconut (2 cups fresh) or 1 ½ cup desiccated coconut.
8 Roasted red chillies
1 Teaspoon coriander seeds – roasted
Methi (Fenugreek seeds) 1/3 teaspoon roasted
Hing (Asofoetida)- ½ teaspoon roasted.
Mustard seed- 1 pinch roasted
1 teaspoon roasted chanadaal (Chikpea- dry)
Tamarind 1 teaspoon of paste or ½ inch ball of fresh tamarind.


For the Tadka (Tempering)
Mustard seeds- pinch
Hing –Pinch
Chilli – one red.
½ teaspoon kadipatta

In a large wok/kadhai boil the potatoes and other vegetables (Except tomatoes). When cooked add the tomatoes. Boil for 1 minute.

Add the ground masala, salt and boil till you get required consistency. In a smaller wok (Kadhai) add 2 teaspoons of oil, heat- add some mustard seeds, hing, ½ teaspoon kadipatta and red chilli. Add this the tadka(Or Phann in Konkani) to the main curry and allow to simmer.