Vegetables In A Yoghurt And Coconut Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Indian, Vegetables | 4 | Servings |
INGREDIENTS
| 100 | g | Green beans, cut into 1cm |
| Pieces | ||
| 50 | g | Carrots, diced into 5mm |
| Cubes | ||
| 50 | g | Peas |
| 3/4 | t | Chilli powder |
| 1/2 | t | Ground turmeric |
| 3/4 | t | Salt |
| 350 | ml water | |
| 250 | ml unsweetened yoghurt | |
| 2 | Green chillies | |
| 1 | t | Ground coriander |
| 2 | T | Dessicated coconut |
| 1 | T | Oil |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 55
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 0mg
Sodium: 459.1mg
Potassium: 100.2mg
Carbohydrates: 4.5g
Fiber: 1.8g
Sugar: 1.6g
Protein: 1.2g