veggies in coconut and buttermilk sauce

Name: veggies in coconut and buttermilk sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 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

By amrutha iyengar
@amrutha

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

Rating:

★★★★★ 1 vote5

Serves:

Prep:

15 Min

Cook:

10 Min

Ingredients

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

Step-by-Step

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.