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Balti Mixed Vegetables In Coconut Sauce

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Ingredients
  Carrots 2 , cut into thin strips
  Potatoes 2 , cut into thin strips
  French beans 4 Ounce (125 Gram, Thin Variety)
  Frozen peas 3 Ounce, Defrosted (75 Gram)
  Red pepper 1 Large, cored, deseeded and cut into strips
  Corn oil 4 Tablespoon
  Onions 2 , sliced
  Mustard seeds 1⁄4 Teaspoon
  Curry leaves 6
  Fresh green chili 3 , chopped
  Poppy seeds 1 Teaspoon
  Desiccated coconut 1 Teaspoon
  Coconut milk 6 Fluid Ounce (175 Milliliter)
  Salt 1 Teaspoon
  Lemon juice 1 Tablespoon
  Chopped fresh coriander 1 Tablespoon
  Water 1⁄4 Pint (150 Milliliter)
Directions

1. Put the prepared carrots, potatoes, French beans, peas and red pepper into a bowl of water until you are ready to cook them.
2. Heat the oil in a balti pan, karahi or deep frying pan, add the onions, mustard seeds and curry leaves and fry for about 3 minutes.
3. Drain the water from the vegetables, add the vegetables to the balti pan and stir gently to mix. Stir in the green chillies, poppy seeds, desiccated coconut, coconut milk, salt, lemon juice, half of the fresh coriander and the measured water, cover the pan and cook over a low heat for 5-7 minutes. Garnish with the remaining coriander and serve at once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Stewed
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes

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