Bright Vegetables In Coconut Gravy
|Chopped carrots||1 Cup (16 tbs)|
|Chopped french beans||1 Cup (16 tbs)|
|Peas||1 Cup (16 tbs) (Fresh Or Frozen)|
|Corn||1 Cup (16 tbs) (Fresh Or Frozen)|
|Onion||1 Medium, sliced|
|Coconut milk powder/Coconut cream 3 1/2 cups||5 Tablespoon|
|Green chilies||2 , deseeded and chopped|
|Black peppercorns||1 Teaspoon|
|Cumin seeds||1 Teaspoon|
Dilute the coconut milk powder in an equal quantity of water.
Heat the oil in a flat bottomed pan.
Place the cumin in it, when it starts moving around add the chilies, curry leaves and peppercorn.
Stir Fry for a minute.
Add all the vegetables, and immediately add half the quantity of coconut milk.
Cover the pan and cook for 5 minutes or till the vegetables are partially cooked.
If then add the salt and the balance coconut milk and cook for a couple minutes more.
While the vegetables should be cooked, they should also retain their bright, colour and remain crisp.
Transfer to a glass serving bowl so as to show off this multi coloured vegetable stew.
The mix is so colourful that it does not need a garnish.
Serve hot with rotis or rice.