Ingredients:

• Green peas – 250 g
• Carrot – 250 g, cut long
• Grated Coconut – 1 cup
• Green chillies – 8 to 10
• Curry leaves – 1/2 cup
• Coconut oil – 2 tbsp
• Turmeric powder – 1/2 tsp
• Salt to taste.
• Thick Curd – 1 cup.

Method:

1. Cook green peas and carrots with water, curry leaves, turmeric powder and salt till tender.
2. Grind coconut and green chillies to a paste.
3. Beat the curd well.
4. Add curd and ground masala to the cooked vegetables.
5. Boil for 2 minutes.
6. Pour coconut oil over the stew after switching off the flame.
7. Serve hot with poori, chapati or rice.

Recipe courtesy of Rama