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home > recipes > vegetables > vegetables in a yoghurt and coconut sauce
Delicious with a capital "D" !! 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 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 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 liquid. 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 -----

Vegetables in a Yoghurt and Coconut Sauce


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(posted May 20, 1996)

Delicious with a capital "D" !!

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 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

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
liquid. 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

-----



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