Name: Kerala style Roast Vegetables recipe by DEVIKA MENON at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 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

ABOUT Kerala style Roast Vegetables RECIPE

A take on the classic roast vegetables with Kerala flavors

Ingredients Serving: 3

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

Instructions

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.
Add these to greased oven tray or baking dish and roast for 10 minutes.
Take the tray out of oven and remove spinach and upturn pumpkin.
Place it back into oven for another 10 minutes or until pumpkin turns soft.
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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