Goan Vegetable Caldin

Instructions

1. Prepare the vegetables
   Wash and chop all the vegetables into equal-sized cubes. Keep them in separate bowls based on cooking time (potatoes and carrots take longer than beans and cauliflower).
2. Create the base
   Heat oil in a large pan over medium heat. Add cumin seeds and let them splutter. Add ginger-garlic paste and sauté for 1 minute until fragrant.
3. Cook harder vegetables
   Add potatoes and carrots to the pan. Sauté for 5 minutes, stirring occasionally to ensure even cooking.
4. Add remaining vegetables
   Add cauliflower, green beans, and bell pepper to the pan. Stir well and cook for another 3-4 minutes until vegetables begin to soften.
5. Create the caldin sauce
   Add turmeric powder, green chilies, and tamarind paste. Stir well to coat all the vegetables evenly with the spices.
6. Add coconut milk
   Pour in the coconut milk and bring to a gentle simmer. Cover and cook for 10-12 minutes until all the vegetables are tender but not mushy.
7. Final touch
   Add lime juice, stir well, and adjust seasoning if needed. Remove from heat and let it rest for 5 minutes to allow flavors to meld together.
8. Serve
   Garnish with fresh coriander leaves and serve hot with steamed rice or bread of your choice.