Recipe Ingredient
- 1/2 cup carrots, cut evenly into 4-5cm by 2.5cm
- 1/2 cup potatoes, cut same as above
- 1/2 unripe plantain, cut as above
- 1/2 cup long beans, snapped to the same length as the other vegetables
- 1/2 cup bitter gourd (optional), cut as the rest
- 1 1/2 cup freshly grated coconut
- 2 green chillies, quartered
- 1 sprig curry leaves
- 1 - 1 1/2 cups water
- salt
- 1 - 1 1/2 tbsp of oil
- Spice Mix
- 1 tspful cumin seed
- 1 cup matured yogurt (really sour yogurt)
- 1/2 tsp turmeric
Instructions
- Add 1 cup of water to a saucepan or pot and add the potatoes and carrot with turmeric and bring to the boil.
- When they are almost cooked, add the remaining vegetables, green chillies and salt.
- Simmer the vegetables on low heat, this will take a few minutes for the vegetable to soften.
- Next, in a blender, add the coconut, cumin and yogurt and blend it till the coconut is fine and smooth to the touch.
- Add the ground spiced coconut mixture to the simmering vegetables, stir ,coating all
- the vegetables. When the mixture starts to bubble gently, add fresh curry leaves and a tbsp or more oil.
- Give it a good mix, place lid over the pot and turn off heat. Let it sit for a hour or more for the
- yogurt sauce to blend into the vegetables before serving.
