4 cups (600g) mixed vegetables:
long beans-etc., cut into batons
1/2 tsp turmeric
1 cup fresh or frozen grated coconut
6 Asian shallots
6 green chillies
2 stalks curry leaves
1/2 tsp cumin powder
1/2 cup yoghurt
1 tbls coconut oil
1 stalk curry leaves extra
Puree together coconut, shallots, chillies,
curry leaves and cumin powder.
Cook vegetables in 1 or 2 cups water with turmeric
and salt until just tender (add taro and potato first).
Add coconut masala and cook a further 5 minutes.
Remove from heat and add yoghurt.
Heat coconut oil and sizzle extra curry leaves –
add to vegetables.
Inspired by banana leaf meals at Hotel Ariya Bhavan, Kumily – Kerala