veggies in coconut and buttermilk sauce

★★★★★ 1 Review
amrutha avatar
By amrutha iyengar
from houston, TX

This is yummy, filling and very satisfying! I adapted a more complicated recipe from south india

★★★★★ 1 Review
serves 6
prep time 15 Min
cook time 10 Min

Ingredients For veggies in coconut and buttermilk sauce

  • Half c
    green peas
  • half c
    carrots
  • two
    potatoes, medium
  • half c
    green beans, fresh
  • one
    green chiles, mild
  • 3 Tbsp
    fresh coconut, shredded unsweened
  • 1 tsp
    cumin seeds
  • half c
    buttermilk
  • 2 tsp
    coconut oil
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How To Make veggies in coconut and buttermilk sauce

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Remove from heat, add buttermilk, stir well gently. Drizzle coconut oil. Serve over rice or with tortillas, pita, or naan bread.
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