Name: Vegetables in a Yoghurt and Coconut Sauce
Ingredients: 100 g Green beans, cut into 1cm; Pieces; 50 g Carrots, diced into 5mm; Cubes; 50 g Peas; 3/4 ts Chilli powder; 1/2 ts Ground turmeric; 3/4 ts Salt ml water ml unsweetened yoghurt; 2 Green chillies; 1 ts Ground coriander; 2 tb Dessicated coconut; 1 tb Oil; 1/2 ts Mustard seeds; 8 Curry leaves

If the aim of the church is to grow, the way to do it is to make people feel good. And when people discover that there are other ways to feel good, they leave the church they no longer need. The relevant church is sowing the seeds of its own irrelevance, and losing its identity to boot. The big question today has become how to get the baby boomers back, what techniques and methods will do the trick. Polls are taken on what baby boomers want and churches are competing to make sure they get it.

Carl Braaten

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Indian	Vegetables, Indian	4	Servings

INGREDIENTS

100	g	Green beans, cut into 1cm
		Pieces
50	g	Carrots, diced into 5mm
		Cubes
50	g	Peas
3/4	ts	Chilli powder
1/2	ts	Ground turmeric
3/4	ts	Salt ml water ml unsweetened yoghurt
2		Green chillies
1	ts	Ground coriander
2	tb	Dessicated coconut
1	tb	Oil
1/2	ts	Mustard seeds
8		Curry leaves

INSTRUCTIONS

Place the vegetables, chilli powder, turmeric, salt and water in a large
saucepan and bring to the boil. Simmer for about 20 minutes until the
vegetables are tender. Remove from heat.
Whisk the yoghurt, green chillies, coriander and coconut together and set
aside.
In a large saucepan, heat the oil over medium high heat. Add the mustard
seeds and curry leaves, and after 5-6 seconds add the vegetables with the
liquid. Cook for 2-3 minutes. Lower the heat and add the yoghurt mixture
and stirring occasionally, cook for a further 4-5 minutes. Serve with rice.
Compiled by: Imran C. GOLD COAST, 'Oz
Posted to EAT-L Digest 25 October 96
Date:    Sat, 26 Oct 1996 14:15:01 +1000
From:    "I. Chaudhary" <imranc@ONTHENET.COM.AU>

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