| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Southern in, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | lg | Potato, peeled and cubed |
| 1 | lg | Sweet potato, peeled and cubed |
| 1 | c | Green beans, whole |
| 1 | c | Carrot, peeled and sliced |
| 1 | c | Green peas, fresh or frozen |
| 1 | c | Tomato, diced |
| 1/2 | ts | Turmeric |
| 1 | ts | Salt |
| 1/2 | c | Coconut shreds, unsweetened |
| 3 | Green chiles, 3-4 | |
| 2 | tb | Ghee |
| 1 | Sprig karhi leaves, fresh | |
| 1 | c | Yogurt, plain |
INSTRUCTIONS
Par-boil the vegetables except the peas and tomatoes in 2 cups of water with the turmeric and salt. Add the left out vegetables towards the end of when the others are cooked. Grind the coconut, green chilies and yogurt in a blender to form a smooth paste (I use my hand held blender to mince the chilies and add them to the coconut and yogurt). Add the paste to the pot containing the vegetables. In a saute pan melt the ghee and sizzle the Kahri leaves for a minute or so. Add to the pot and simmer for a couple of minutes. Combine and serve. Recipe by: Raghaven Iyer Posted to TNT - Prodigy's Recipe Exchange Newsletter by JoAnn <joannr@pclink.com> on Jul 07, 1997
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