| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Mridula’s, Indian, Kitchen |
1 |
servings |
INGREDIENTS
| 60 |
g |
Desiccated coconut |
| 250 |
g |
Courgettes; washed and roughly |
|
|
; chopped |
| 315 |
ml |
Water |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Tamarind concentrate or 1tbsp |
|
|
; lime juice |
| 1 |
|
Fresh green chilli; seeded and chopped |
| 1 |
|
1/2 inch cub root ginger; peeled and roughly |
|
|
; chopped |
| 1 |
sm |
Clov garlic; peeled |
| 25 |
g |
Coriander leaves including the tender |
|
|
; stalks |
INSTRUCTIONS
Put coconut, courgette and water in a karahi, wok or saucepan and
place over a high heat. Bring to the boil, reduce heat to low, cover
the pan and simmer for 5 minutes. Add salt and tamarind and stir
until tamarind is dissolved. Remove from heat and allow the
ingredients to cool.
Puree the courgette mixture with the remaining ingredients in a food
processor until smooth.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights
reserved.
Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Neutrality helps the oppressor, never the victim.”