Ingredients /nutrition
- 1 1/4 cups water
- 4 sliced green chilies
- 16 curry leaves
- 1/2 tsp ground turmeric
- 1 desiree potato, cut into sticks
- 1 carrot, cut into sticks
- 1 onion, cut into thin wedges
- 1 baby eggplant, cut into sticks
- 1 zucchini, cut into sticks
- 130 g sliced green beans
- 1/2 cup plain yogurt
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp ground black pepper
- salt to taste
Methods / instructions
- In a heavy saucepan, add water, chilies, curry leaves and turmeric.
- Bring to boil and add in all the vegetables.
- Cover, reduce heat and simmer gently until vegetables are tender.
- In a separate bowl, combine remaining ingredients. Set aside.
- Drain vegetables and stir in spiced yogurt mixture.
- Serve immediately.
Servings: 5
Authentic Asia Cuisines:
Indian Gourmet | Bengali Food
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