Title: Mixed Vegeable Curry

Yield: 4 servings

Category: Entree

Cuisine: Indian

Source: Madhur Jaffery



Bring 1 cup water to boil in a small pan. When boiling, add 1/2 teaspoon salt and the carrots, beans, and peas (or whatever other vegetables). Boil for about 3-4 minutes or until the vegetables are just tender. Drain and put in a bowl.

Combine the coconut, yogurt, and cayenne, and 1/2 teaspoon salt, stirring well to make a sauce. Pour this over vegetables, do not mix yet.

Pour the oil into a frying pan and set over medium high heat. When hot, put int the mustard seeds, urad dal, and red chili. As soon as the mustard seeds begin to pop, a matter of seconds, put in the curry leaves and then pour the oil and spices over the coconut-yogurt dressing. Now mix the vegetables gently with the dressing and spices and serve over rice.