Veg Gravies are made atleast twice or thrice a week. I mix and match all the available ingredients at home and prepare a gravy in few different ways. The one with coconut milk is our absolute favorite. The mild sweetness from the milk, crunchy veggies soaked in them adds a wonderful flavor and the gravy can be served with Rice,Roti or even plain hakka noodles. The consistency of the gravy is based on your preference. Add water accordingly. I used approximately 200ml of store bought Coconut Milk (Frontier Foods is the brand name). You can either use store bought milk or fresh homemade milk. Plain milk can be substituted by the richness and sweetness of coconut milk cant be matched with plain milk.
The spices used in this recipe are the basic ones – Chilli Powder, Coriander Powder, MDH Kitchen King Masala. If you don’t have kitchen king masala you can substitute it with a tsp of GaramMasala. You can also add Tofu along with other veggies mentioned below. I prepare a big batch of this gravy for dinner most of the times and will use the same to serve as sidedish for Dosai the next day 😬😬 Below measurement serves 4 people.