Vegetables In A Yoghurt And Coconut Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
100 gram: Green beans, cut into 1cm
Pieces,
50 gram: Carrots, diced into 5mm
Cubes,
50 gram: Peas,
3/4 t: Chilli powder,
1/2 t: Ground turmeric,
3/4 t: Salt,
350: -ml water,
250: -ml unsweetened yoghurt,
2: Green chillies,
1 t: Ground coriander,
2 T: Dessicated coconut,
1 T: Oil,
1/2 t: 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
Source from luhu.jp
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
Source from luhu.jp