Title: Vegetables in a Yoghurt and Coconut Sauce
Categories: Vegetable Ethnic
Yield: 4 Servings

100	g	Green beans, cut into 1cm
		Pieces
50	g	Carrots, diced into 5mm
		Cubes
50	g	Peas
3/4	ts	Chilli powder
1/2	ts	Ground turmeric
3/4	ts	Salt
350		-ml water
250		-ml unsweetened yoghurt
2		Green chillies
1	ts	Ground coriander
2	tb	Dessicated coconut
1	tb	Oil
1/2	ts	Mustard seeds
8		Curry leaves

Place the vegetables, chilli powder, turmeric, salt and water in a large saucepan and bring to the boil. Simmer for about 20 minutes until the vegetables are tender. Remove from heat.

Whisk the yoghurt, green chillies, coriander and coconut together and set aside.

In a large saucepan, heat the oil over medium high heat. Add the mustard seeds and curry leaves, and after 5-6 seconds add the vegetables with the ligquid. Cook for 2-3 minutes. Lower the heat and add the yoghurt mixture and stirring occasionally, cook for a further 4-5 minutes. Serve with rice.

Source: The Complete Indian Cookbook Compiled by: Imran C. GOLD COAST, 'Oz

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