Balti Mixed Vegetables In Coconut Sauce Recipe
Ingredients
| Carrots | 2 , cut into thin strips | |
| Potatoes | 2 , cut into thin strips | |
| French Beans | 125 Gram | |
| Frozen peas | 75 Gram, Defrosted | |
| Pepper red | 1 Large, cut into strips | |
| Corn oil | 4 Tablespoon | |
| Onions | 2 , sliced | |
| Mustard seeds | 1/4 Teaspoon | |
| Curry leaves | 6 | |
| Green chillies | 3 , chopped | |
| Poppy seeds | 1 Teaspoon | |
| Coconut | 1 Teaspoon, desiccated | |
| Coconut milk | 175 Milliliter | |
| Salt | 1 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Coriander | 1 Tablespoon, chopped | |
| Water | 150 Milliliter |
Directions
1. Put the prepared carrots, potatoes, French beans, peas and red pepper into a bowl of water until you are ready to cook them.
2. Heat the oil in a balti pan, karahi or deep frying pan, add the onions, mustard seeds and curry leaves and fry for about 3 minutes.
3. Drain the water from the vegetables, add the vegetables to the balti pan and stir gently to mix. Stir in the green chillies, poppy seeds, desiccated coconut, coconut milk, salt, lemon juice, half of the fresh coriander and the measured water, cover the pan and cook over a low heat for 5-7 minutes. Garnish with the remaining coriander and serve at once.
2. Heat the oil in a balti pan, karahi or deep frying pan, add the onions, mustard seeds and curry leaves and fry for about 3 minutes.
3. Drain the water from the vegetables, add the vegetables to the balti pan and stir gently to mix. Stir in the green chillies, poppy seeds, desiccated coconut, coconut milk, salt, lemon juice, half of the fresh coriander and the measured water, cover the pan and cook over a low heat for 5-7 minutes. Garnish with the remaining coriander and serve at once.
Chef
