Balti Mixed Vegetables In Coconut Sauce
|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|
|Fresh green chili||3 , chopped|
|Poppy seeds||1 Teaspoon|
|Desiccated coconut||1 Teaspoon|
|Coconut milk||6 Fluid Ounce (175 Milliliter)|
|Lemon juice||1 Tablespoon|
|Chopped fresh coriander||1 Tablespoon|
|Water||1⁄4 Pint (150 Milliliter)|
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.