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200g Carrots, cut into 2 cm pieces
200g Beans, cut into 3 cm pieces
100g Green Peas
200g Pumpkin, cut into 2 cm cubes
1 Tablespoon split peas
1 cup(250ml) Plain Yoghurt
1/4 cup(60ml) Water
3 Tablespoons desiccated Coconut
3 Green Chilies, chopped and seeds removed
2 teaspoons Cumin seeds
30g Ghee
8 Curry leaves
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Cook carrots, beans, peas and pumpkin separately in boiling water until tender, drain. Place split peas in a frying pan, stir over low heat 5 minutes. Put split peas in a bowl, cover with water and sand 1 hour. Drain and crush to a paste. Combine vegetables and the paste in a saucepan with yoghurt, water, coconut, chillis cumin. Cook over low heat, without boiling for 10 minutes. Melt ghee in a frying pan and saute curry leaves until lightly browned, spoon over vegetable curry to serve.
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