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Madras Style Vegetables



  • In a large saucepan combine the Peas, carrots, Squash, plantain , bell peppers, beans, turmeric and curry leaves.
  • Add a cup of water and bring to a boil. Reduce heat and simmer partially covered until vegetables are tender and have absorbed all the liquid (10 minutes).
  • Do not let the vegetables get too mushy. The slight crunch of the vegetables adds to the flavor of the dish.
  • In a bowl whisk the yogurt and set aside.
  • In a blender mix the coconut, chilies and cumin seeds into a paste using very little water.
  • Add this to the yogurt and mix the salt into this seasoned yogurt.
  • Add to the cooked vegetables in the pan. Sprinkle the coconut oil and mix well taking care not to break the vegetables.
  • Cover and simmer over very low heat until the mixture is warmed through. Serve hot.