- 1/2 medium-sized aubergine (eggplant) cut into 2cm x 1cm
- 2 small carrots peeled and cut into 2cm x 1cm
- 1 cup peas
- 1 cup French beans, cut into fine pieces
- 1 potato peeled and cut into 2cm x 1cm
- 3/4 cup freshly grated coconut
- 3 green chillies
- 3 tbsp white poppy seeds
- salt
- 3 tomatoes, chopped
- 1 tbsp plain yogurt
- 2 tsp garam masala
- coriander chopped
Preparation
- Boil aubergine (eggplant), carrots, peas, French beans and potato in a saucepan.
- Add 1 cup water. and cookuntil the vegeatbles are just tender.
- Put the coconut, chillies, poppy seeds and salt in the blenderto form a paste
- When the vegetables are cooked, add the spice paste and another water. Stir and simmer gently for 5 minutes.
- Then add the tomatoes, the yogurt and the garam masala andmix well. Bring to the boil
- Serve with the fresh coriander at the top
