To begin making the Mint Vegetables Moilee recipe, scrape the coconut and extract the thick and thin coconut milk and keep aside.
Heat oil in a wok/kadhai, once heated add the mustard seeds and let it splutter.
Add the curry leaves and the thinly sliced onions and sauté till it gets translucent.
Add the ginger and the sliced garlic pods and cook until the raw smell evaporates.
Add the cubes vegetables, pepper powder and turmeric powder, and sauté for a minute.
Add the thin coconut milk and let the vegetables cook with the lid on. This will take 5 to 6 minutes.
Add the chopped tomatoes and let it cook for a minute.
Once the vegetables are cooked, add the thick coconut milk and the mint paste and heat it for 2 minutes.
Make sure you don’t bring this mix to a boil at this stage else the coconut milk the curdle.
Switch off the flame, season with salt and add the lemon juice.
Serve the Mint Vegetables Moilee Recipe with Appams or Idiyappams or Steamed Rice for Sunday brunch.
