Vegetable in Yogurt and Coconut Sauce

Ingredients:

* 100 grams of Green Beans (Phaliyan) (cut into 1 cm pieces)
* 50 grams of Carrots (Gaajar) (diced into 5 mm cubes)
* 50 grams of Peas (Mattar)
* 1 tsp. Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on spice preference.)
* ¼ tsp. Turmeric Powder (Pisi Haldi)
* Salt (to taste)
* 350 ml Water
* 250 ml Plain Yogurt
* 2 Green Chillies (Hari Mirch) (more or less may be used depending on spice preferance.)
* 1 tsp. Coriander Powder (Pisa Dhania)
* 2 tbsp. Dessicated Coconut (Pisa Khopra)
* 1 tbsp. Cooking Oil
* ½ tsp. Mustard Seeds (Rai)
* 8 Curry Leaves (Karhi Pattay)

Methods:

1. Place the vegetables, red chilli powder, turmeric powder, salt and water in a large saucepan and bring to the boil.

2. Simmer for about 20 minutes until the vegetables are tender. Remove from heat.

3. Whisk the plain yogurt , green chillies, coriander and coconut together and set aside.

4. In a large saucepan, heat the oil over medium high heat.

5. Add the mustard seeds and curry leaves, and after about 5 seconds add the vegetables with the liquid. And cook for 2-3 minutes.

6. Lower the heat and add the yogurt mixture and stirring occasionally, cook for a further 4-5 minutes.

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