FKN-Systems

Title: Vegetables in a Yoghurt and Coconut Sauce
Categories: Vegetables, Indian
Yield: 4 servings

100 g Green beans, cut into 1cm
Pieces
50 g Carrots, diced into 5mm
Cubes
50 g Peas
3/4 ts Chilli powder
1/2 ts Ground turmeric
3/4 ts Salt
350 -ml water
250 -ml unsweetened yoghurt
2 Green chillies
1 ts Ground coriander
2 tb Dessicated coconut
1 tb Oil
1/2 ts Mustard seeds
8 Curry leaves

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