| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Indian | Vegetables, Indian | 4 | Servings |
INGREDIENTS
| 1 | c | Thick coconut milk |
| 2 1/2 | c | Thin coconut milk |
| 1 | Onion, ground | |
| 3 | Cloves garlic, ground | |
| 2 1/2 | Cm ginger, ground | |
| 1 | Onion, cut into wedges | |
| 2 | Sprigs curry leaves | |
| 1 | ts | Turmeric powder |
| 1/4 | ts | Fenugreek |
| 2 | ts | Salt |
| 2 | Potatoes, cut into wedges | |
| 150 | g | Okra, kept whole |
| 150 | g | French beans, cut into two |
| 4 | Cabbage leaves, cut into | |
| Squares | ||
| 3 | Red chillies, coarsely | |
| Sliced | ||
| 3 | Green chillies, coarsely | |
| Sliced | ||
| 2 | Tomatoes, quartered | |
| 1 | tb | Lime juice |
INSTRUCTIONS
Put thin coconut milk in a cooking pot. Add "A" and bring to a slow boil. When vegetables are half-cooked, add tomatoes. Simmer till vegetables are soft, stirring occasionally. Add thick coconut milk, gently stirring to prevent curdling. When curry boils again, add lime juice and remove from heat. Serve with rice. Compiled by Imran C. Posted to EAT-L Digest 17 November 96 Date: Mon, 18 Nov 1996 20:58:36 +1000 From: "I. Chaudhary" <imranc@ONTHENET.COM.AU>
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