Vegetables in a yoghurt and coconut sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | Green beans, cut into 1cm |
| Pieces | ||
| 50 | grams | Carrots, diced into 5mm |
| Cubes | ||
| 50 | grams | Peas |
| ¾ | teaspoon | Chilli powder |
| ½ | teaspoon | Ground turmeric |
| ¾ | teaspoon | Salt ml water ml unsweetened yoghurt |
| 2 | Green chillies | |
| 1 | teaspoon | Ground coriander |
| 2 | tablespoons | Dessicated coconut |
| 1 | tablespoon | Oil |
| ½ | teaspoon | Mustard seeds |
| 8 | Curry leaves | |
Directions
Place the vegetables, chilli powder, turmeric, salt and water in a large saucepan and bring to the boil. Simmer for about 20 minutes until the vegetables are tender. Remove from heat.
Whisk the yoghurt, green chillies, coriander and coconut together and set aside.
In a large saucepan, heat the oil over medium high heat. Add the mustard seeds and curry leaves, and after 5-6 seconds add the vegetables with the ligquid. Cook for 2-3 minutes. Lower the heat and add the yoghurt mixture and stirring occasionally, cook for a further 4-5 minutes. Serve with rice.
Source: The Complete Indian Cookbook Compiled by: Imran C. GOLD COAST, 'Oz Submitted By IMRAN CHAUDHARY On 07-06-95