Servings
6 s
Ingredients
- 1 large Potato, peeled and cubed
- 1 large Sweet potato, peeled and cubed
- 1 cup Green beans, whole
- 1 cup Carrot, peeled and sliced
- 1 cup Green peas, fresh or frozen
- 1 cup
- 1/2 teaspoon Turmeric
- 1 teaspoon Salt
- 1/2 cup Coconut shreds, unsweetened
- 3 Green chiles, 3-4
- 2 tablespoons Ghee
- 1 Sprig karhi leaves, fresh
- 1 cup Yogurt, plain
Directions
- Par-boil the vegetables except the peas and tomatoes in 2 cups of water with the turmeric and salt.
- Add the left out vegetables towards the end of when the others are cooked.
- Grind the coconut, green chilies and yogurt in a blender to form a smooth paste (I use my hand held blender to mince the chilies and add them to the coconut and yogurt).
- Add the paste to the pot containing the vegetables.
- In a saute pan melt the ghee and sizzle the Kahri leaves for a minute or so.
- Add to the pot and simmer for a couple of minutes.
- Combine and serve.
- Recipe by: Raghaven Iyer Posted to TNT – Prodigy’s Recipe Exchange Newsletter by JoAnn