Mixed vegetables with coconut and curry leaves recipe
ingredients
500 g (1.1 lb) Drumsticks, carrots, raw bananas, string beans (all diced)
a pinch Cumin (jeera) seeds
3 Garlic (lasan) cloves
1 cup (100 g) 3 1/2 oz Coconut (nariyal), grated
1 1/2 tbsp (45 g) 1 1/2 oz Yoghurt"(dahi)
1/2 tsp (1 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
8 Green chillies, slit into half
1/4 cup or to taste Mango, raw, sliced
1 Onion, large, cut into 8 pieces
Salt to taste
2 sprigs Curry leaves (kadhi patta)
2 tbsp (30 ml) 1 fl oz Vegetable oil
a pinch Cumin (jeera) seeds
3 Garlic (lasan) cloves
1 cup (100 g) 3 1/2 oz Coconut (nariyal), grated
1 1/2 tbsp (45 g) 1 1/2 oz Yoghurt"(dahi)
1/2 tsp (1 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
8 Green chillies, slit into half
1/4 cup or to taste Mango, raw, sliced
1 Onion, large, cut into 8 pieces
Salt to taste
2 sprigs Curry leaves (kadhi patta)
2 tbsp (30 ml) 1 fl oz Vegetable oil
method
1. Grind the cumin seeds, garlic, and coconut together to a smooth paste. Mix the paste with the yoghurt and keep aside.
2. Heat 1 cup water in a pan; add red chilli powder and turmeric powder. Bring to the boil; add the vegetables (putting those that need longer to cook first).
3. When the vegetables are almost done, add the green chillies, mango, and onion; mix well. Add salt to taste.
4. Mix in the yoghurt mixture. Lower heat and simmer for 2 minutes. Remove the pan from the heat and mix in the curry leaves and oil. Serve hot.
2. Heat 1 cup water in a pan; add red chilli powder and turmeric powder. Bring to the boil; add the vegetables (putting those that need longer to cook first).
3. When the vegetables are almost done, add the green chillies, mango, and onion; mix well. Add salt to taste.
4. Mix in the yoghurt mixture. Lower heat and simmer for 2 minutes. Remove the pan from the heat and mix in the curry leaves and oil. Serve hot.
serving amount
serves: 4 - 6
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