Ingredients:
500 g mixed
vegetables (courgettes, green bananas, sprouts cut into 1 inch pieces, peeled
potatoes cut into ½ inch cubes, sliced carrots and aubergines and trimmed green
beans)
Pinch of
turmeric
1 ½ tsp
ground cumin
4 green
finger chilies, chopped
125 g grated
fresh coconut
1 medium
Spanish onion, chopped
½ tsp salt
1 tbsp
natural unsweetened yoghurt
½ tsp
tamarind concentrate
8-10 curry
leaves
Method:
Place all
the vegetables in a heavy bottom pan, add 255 ml of boiling water and turmeric
and simmer for 5-10 minutes or until tender.
Meanwhile,
grind cumin, green chilies, 100 g coconut, onion and salt together in a pestle
and mortar or blender with about 6 tbsp of cold water to make a coarse paste.
Add the paste and yoghurt to the cooked vegetables and stir. Lower the heat and
simmer for 2 minutes. Stir in the tamarind and simmer for 4 minutes more.
Garnish with the curry leaves and remaining coconut. Serve hot with parottas.