| 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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