veggies in coconut and buttermilk sauce
By
amrutha iyengar
@amrutha
1
This is yummy, filling and very satisfying! I adapted a more complicated recipe from south india
Rating:
★★★★★ 1 vote5
Serves:
6
Prep:
15 Min
Cook:
10 Min
Ingredients
-
Half cgreen peas
-
half ccarrots
-
twopotatoes, medium
-
half cgreen beans, fresh
-
onegreen chiles, mild
-
3 Tbspfresh coconut, shredded unsweened
-
1 tspcumin seeds
-
half cbuttermilk
-
2 tspcoconut oil
How to Make veggies in coconut and buttermilk sauce
- Wash and clean all vegetables. Frozen peas and green beans can be substituted if needed. Chop carrots & green beans into one and a half inch lengths. Chop potatoes into thick slices not more than one and half inches in length. Combine vegetables into a large dish and cook in microwave on high for 8 minutes.
- In a blender combine shredded unsweetened coconut, green chile, cumin seed, adding quarter cup of water gradually, and blend into a paste.
Note: Many ethnic groceries (Mexican, Chinese, Indian) sell frozen shredded unsweetened coconut. - Transfer cooked veggies into a saucepan, add the paste, stir, and cook on medium heat until it boils. if the mixture is dry add a quarter cup of water. Salt to taste.
- Remove from heat, add buttermilk, stir well gently.
Drizzle coconut oil. Serve over rice or with tortillas, pita, or naan bread.
About veggies in coconut and buttermilk sauce
Course/Dish: Vegetables Potatoes
Dietary Needs: Vegetarian
