Recipe By : Raghaven Iyer
Serving Size : 6 Preparation Time :0:00
Categories : Indian Southern Indian
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 tomato -- diced
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
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.
