Mixed vegetables flavoured with coconut recipe
ingredients
100 g (3 1/2 oz) French beans, chopped
100 g (3 1/2 oz) Carrots (gajar), diced
100 g (3 1/2 oz) Kohlrabi (ganth gobhi), dried
100 g (3 1/2 oz) Green peas (hara matar), shelled
100 g (3 1/2 oz) Potatoes, diced
100 g (3 1/2 oz) Tomatoes, chopped
1 1/2 cups (150 g) 5 oz Coconut (nariyal), grated
2 Green chillies, chopped
2 tbsp (25 g) Onions, chopped
1 tsp (6 g) Ginger (adrak), chopped
1/2 tsp (1 g) Turmeric (haldi) powder
2 tsp (4 g) Green coriander (hara dhaniya), chopped
2 tsp (4 g) Fennel (saunf) seeds
1 Cinnamon (dalchini), 1 inch stick
3 Cloves (laung)
6 Green cardamom (choti elaicht)
2 tsp (4 g) Poppy seeds (khus khus)
2 Bay leaves (tej patta)
Salt to taste 2 tbsp (30 g) 1 oz Ghee
100 g (3 1/2 oz) Carrots (gajar), diced
100 g (3 1/2 oz) Kohlrabi (ganth gobhi), dried
100 g (3 1/2 oz) Green peas (hara matar), shelled
100 g (3 1/2 oz) Potatoes, diced
100 g (3 1/2 oz) Tomatoes, chopped
1 1/2 cups (150 g) 5 oz Coconut (nariyal), grated
2 Green chillies, chopped
2 tbsp (25 g) Onions, chopped
1 tsp (6 g) Ginger (adrak), chopped
1/2 tsp (1 g) Turmeric (haldi) powder
2 tsp (4 g) Green coriander (hara dhaniya), chopped
2 tsp (4 g) Fennel (saunf) seeds
1 Cinnamon (dalchini), 1 inch stick
3 Cloves (laung)
6 Green cardamom (choti elaicht)
2 tsp (4 g) Poppy seeds (khus khus)
2 Bay leaves (tej patta)
Salt to taste 2 tbsp (30 g) 1 oz Ghee
method
1. Blend the coconut, green chillies, onions, ginger, turmeric powder, and green coriander to a fine, paste in a blender.
2. On a hot griddle, roast the fennel seeds, cinnamon stick, cloves, green cardamom, and poppy seeds. When cool, blend to make a fine powder.
3. Heat a pan, add all the vegetables and pour just enough water to cover the vegetables. Add the bay leaves and salt; cook till the vegetables are tender and the water has dried up. Stir in the coconut-onion paste and cook for 2 - 3 minutes.
4. Add the powdered spices and ghee. Stir well for 5 minutes.
5. Serve hot.
2. On a hot griddle, roast the fennel seeds, cinnamon stick, cloves, green cardamom, and poppy seeds. When cool, blend to make a fine powder.
3. Heat a pan, add all the vegetables and pour just enough water to cover the vegetables. Add the bay leaves and salt; cook till the vegetables are tender and the water has dried up. Stir in the coconut-onion paste and cook for 2 - 3 minutes.
4. Add the powdered spices and ghee. Stir well for 5 minutes.
5. Serve hot.
serving amount
serves: 4
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