|
Ingredients
|
Quantity
|
|
Eggplant – cut in ¾” × ½”
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½ medium-sized
|
|
Small carrots – peeled – cut in ¾” × ½”
|
2
|
|
Peas
|
4 ounces
|
|
French beans
- cut in 2” pieces
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4 ounces
|
|
Potato – peeled – cut in ¾” × ½”
|
1 medium-sized
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|
Fresh grated coconut
|
2 ounces
|
|
Fresh hot green chillies
|
4
|
|
White poppy seeds
|
2 tbsp
|
|
Salt
|
¼ tsp
|
|
Tomatoes – rough chopped
|
3 medium-sized
|
|
Plain yoghurt
|
1 tbsp
|
|
Garam masala
|
1 tsp
|
|
Fresh cilantro leaf
|
2 tbsp
|
For this dish, vegetables are "dressed" with a ground
paste of fresh coconut, poppy seeds and green chillies, which is cooked briefly
with the vegetables so that it is absorbed by them. The dish is best served
with plain rice. To prepare: Place the aubergine, carrots, peas, French beans
and potato in a medium-sized saucepan. Add 8 fl oz water. Bring to the boil.
Cover, turn the heat to medium and cook for four minutes or until the
vegetables are just tender.
Meanwhile put the coconut, chillies, poppy seeds and salt in an
electric blender. Add 5 fluid ounces water and grind to a fine paste. Set
aside. When the vegetables are cooked, add the spice paste and 5 fluid ounces
water. Stir and simmer gently for five minutes. Add the tomatoes, yoghurt and
garam masala. Stir gently to mix well. Bring to the boil and simmer gently for
2 - 3 minutes. Turn into a serving dish and garnish with the fresh coriander.
TIPS: If you wish to substitute unsweetened,
desiccated coconut for fresh coconut use 5 tbsp. Barely cover with warm water
and leave for one hour, then proceed with the recipe. Coriander is the parsley
of India. Mix it with vegetables and chicken, use as a garnish and add the
stems to soup and dals for extra flavour. To keep coriander fresh, stand sprigs
in a glass of water, cover with a plastic bag and keep in the fridge.
