Ingredients:

• 2 carrots, peeled and cut into small pieces
• 12 French beans, cut into 2-inch pieces
• 3/4 cup peas, shelled
• 2 potatoes, peeled and cut into small pieces
• 1 cup – plain yoghurt, sour
• 1/2 tsp – coconut, grated
• salt to taste
• 4-6 Green chillies
• 1 tsp – Cumin seeds
• For tempering:
• 3 tsp – oil
• 1/2 tsp – mustard seeds.

Method:

1. Heat oil in a pan and add mustard seeds. Once seeds begins to splutter, add a cup of water and let it boil.
2. Add the vegetables and salt, and cook for 10 mins over medium heat.
3. Grind together the coconut, green chillies and cumin seeds to a paste.
4. Whisk the yogurt well, mix-in coconut paste.
5. Add to the vegetables and bring to a boil.
6. Cover the pan and leave to simmer until vegetables become tender.
7. Serve hot.

Recipe courtesy of Kirti Kulkarni