Vegetables Dalcha Recipe | Ajinomoto Malaysia

Ingredients

• 400 g Pigeon pea, soaked overnight and boiled till soften
• 3 tbsp Cooking oil
• 1 stalk Curry leaves
• 1 pc Cinnamon sticks
• 1 pc Star anise
• 1 tsp Mustard seed
• 40 g Meat curry powder, turn to paste
• 50 g Potato, cubed
• 50 g Carrot, cubed
• 50 g Aubergine round, cubed
• 50 g Long bean, cut into 5cm
• 50 g Okra, cut into 2cm
• 1 litre Water
• 1 cup Coconut milk
• 2 tsp AJI-NO-MOTO®
• 1 ¼ tsp Salt
• 4 pcs Shallot
• 4 pcs Garlic
• 2Inch Ginger