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Balti Mixed Vegetables In Coconut Sauce

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  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)

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: 
Side Dish
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes

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Average: 4.4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1635 Calories from Fat 948

% Daily Value*

Total Fat 110 g169%

Saturated Fat 45.8 g228.9%

Trans Fat 0.2 g

Cholesterol 0 mg

Sodium 2199.9 mg91.7%

Total Carbohydrates 156 g52.1%

Dietary Fiber 34.2 g136.7%

Sugars 40.2 g

Protein 27 g53.3%

Vitamin A 549.4% Vitamin C 619.7%

Calcium 30.5% Iron 56.9%

*Based on a 2000 Calorie diet

Balti Mixed Vegetables In Coconut Sauce Recipe