---------- Recipe via Meal-Master (tm) v8.00
 
       Title: Vegetables in a Yoghurt and Coconut Sauce
  Categories: Vegetables, Indian
       Yield: 4 servings
 
     100 g  Green beans, cut into 1cm
            Pieces
      50 g  Carrots, diced into 5mm
            Cubes
      50 g  Peas
     3/4 t  Chilli powder
     1/2 t  Ground turmeric
     3/4 t  Salt
     350    -ml water
     250    -ml unsweetened yoghurt
       2    Green chillies
       1 t  Ground coriander
       2 T  Dessicated coconut
       1 T  Oil
     1/2 t  Mustard seeds
       8    Curry leaves
 
   Place the vegetables, chilli powder, turmeric, salt and water in a large
   saucepan and bring to the boil. Simmer for about 20 minutes until the
   vegetables are tender. Remove from heat.
 
   Whisk the yoghurt, green chillies, coriander and coconut together and set
   aside.
 
   In a large saucepan, heat the oil over medium high heat. Add the mustard
   seeds and curry leaves, and after 5-6 seconds add the vegetables with the
   liquid. Cook for 2-3 minutes. Lower the heat and add the yoghurt mixture
   and stirring occasionally, cook for a further 4-5 minutes. Serve with
   rice.
 
   Compiled by: Imran C.
   GOLD COAST, 'Oz
 
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