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This mixed vegetables curry recipe is a healthy recipe . It is a tasty recipe and good to health too. It contains not only vegtables and also vitamins too.
Item required
200 g carrots, cut into 2 cm lengms
200 g beans, cut into 3 cm lengths
100 g peas, shelled
200 g pumpkin, cut into 2 cm cubes
1 tablespoon split peas
1 cup (250 ml) plain yoghurt
% cup (60 ml) water
3 tablespoons desiccated coconut
3 green chillies, chopped and seeds
2 teaspoons cumin seeds
30 g ghee
8 curry leaves
Item required
200 g carrots, cut into 2 cm lengms
200 g beans, cut into 3 cm lengths
100 g peas, shelled
200 g pumpkin, cut into 2 cm cubes
1 tablespoon split peas
1 cup (250 ml) plain yoghurt
% cup (60 ml) water
3 tablespoons desiccated coconut
3 green chillies, chopped and seeds
2 teaspoons cumin seeds
30 g ghee
8 curry leaves
Settings:Medium
1 Cook carrots, beans, peas and pump-%- separately in boiling water until tender. drain.
2 Place split peas in a frying pan, stir ovt- low heat 5 minutes. Put split peas in a bc-,A
cover with water and stand 1 hour. Drain and crush to a paste (dhal).
3 Combine vegetables and dhal in a saucepan with yoghurt, water, coconut, chillies and cumin. Cook over low heat, without boiling for 10 minutes.
4 Melt ghee in a frying pan and saute curry leaves until lightly browned, spoon over vegetable curry to serve.
SERVES 4
1 Cook carrots, beans, peas and pump-%- separately in boiling water until tender. drain.
2 Place split peas in a frying pan, stir ovt- low heat 5 minutes. Put split peas in a bc-,A
cover with water and stand 1 hour. Drain and crush to a paste (dhal).
3 Combine vegetables and dhal in a saucepan with yoghurt, water, coconut, chillies and cumin. Cook over low heat, without boiling for 10 minutes.
4 Melt ghee in a frying pan and saute curry leaves until lightly browned, spoon over vegetable curry to serve.
SERVES 4
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