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Medium size eggplant  - cut into ¾” by ½” sticks 
Small carrots – peeled – cut into ¾” by ½” sticks 
4 ounces
French beans – cut into 2 ½” pieces 
4 ounces
Potato – peeled  - cut into ¾” by ½” sticks 
Fresh coconut – grated
2 ounces
Fresh hot green chillies
White poppy seeds
2 tbsp
¼ tsp
Tomatoes – roughly chopped
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.