|
Ingredients
|
Quantity
|
|
Medium size eggplant - cut into ¾” by ½” sticks
|
½
|
|
Small carrots – peeled – cut into ¾” by ½”
sticks
|
2
|
|
Peas
|
4 ounces
|
|
French beans – cut into 2 ½” pieces
|
4 ounces
|
|
Potato – peeled - cut into ¾” by ½” sticks
|
1
|
|
Fresh coconut – grated
|
2 ounces
|
|
Fresh hot green chillies
|
4
|
|
White poppy seeds
|
2 tbsp
|
|
Salt
|
¼ tsp
|
|
Tomatoes – roughly chopped
|
3
|
|
Plain yoghurt
|
1 tbsp
|
|
Garam masala
|
1 tsp
|
|
Coriander – fresh chopped
|
2 tbsp
|
Place the eggplant, carrots, peas, French beans and potato in a
medium-sized saucepan. Add 8fl oz (250ml) 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 (150 ml) water and grind to a fine paste.
Set aside.
When the vegetables are cooked, add the spice paste and 5 fluid
ounces (150 ml) water. Stir and simmer gently for five minutes. Add the
tomatoes, yogurt 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 flavor.
To keep coriander fresh, stand sprigs in a glass of water, cover with a plastic
bag and keep in the fridge.
