Bright Vegetables In Coconut Gravy Recipe
Ingredients
| Carrots | 1 Cup (16 tbs), chopped | |
| French Beans | 1 Cup (16 tbs), chopped | |
| Frozen peas | 1 Cup (16 tbs) | |
| Frozen corn | 1 Cup (16 tbs) | |
| Onion | 1 Medium, sliced | |
| Coconut milk powder 5 tbsp or Coconut cream 3 1/2 cups | ||
| Green chilies, deseeded and chopped 2 | ||
| Black peppercorns | 1 Teaspoon | |
| Cumin seeds | 1 Teaspoon | |
| Oil of your choice 1 tsp | ||
| Salt | To Taste | |
Directions
Dilute the coconut milk powder in an equal quantity of water.
Heat the oil in a flat bottomed pan.
Place the cumin in it, when it starts moving around add the chilies, curry leaves and peppercorn.
Stir Fry for a minute.
Add all the vegetables, and immediately add half the quantity of coconut milk.
Cover the pan and cook for 5 minutes or till the vegetables are partially cooked.
If then add the salt and the balance coconut milk and cook for a couple minutes more.
While the vegetables should be cooked, they should also retain their bright, colour and remain crisp.
Transfer to a glass serving bowl so as to show off this multi coloured vegetable stew.
The mix is so colourful that it does not need a garnish.
Serve hot with rotis or rice.
Heat the oil in a flat bottomed pan.
Place the cumin in it, when it starts moving around add the chilies, curry leaves and peppercorn.
Stir Fry for a minute.
Add all the vegetables, and immediately add half the quantity of coconut milk.
Cover the pan and cook for 5 minutes or till the vegetables are partially cooked.
If then add the salt and the balance coconut milk and cook for a couple minutes more.
While the vegetables should be cooked, they should also retain their bright, colour and remain crisp.
Transfer to a glass serving bowl so as to show off this multi coloured vegetable stew.
The mix is so colourful that it does not need a garnish.
Serve hot with rotis or rice.
Chef
