| 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>
A Message from our Provider:
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