Are you making this recipe? If so please help us out. Send us the photo of the recipe. 100 grams of Green Beans (Phaliyan) (cut into 1 cm pieces) 50 grams of Carrots (Gaajar) (diced into 5 mm cubes) 50 grams of Peas (Mattar) 1 tsp. Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on spice preferance.) ¼ tsp. Turmeric Powder (Pisi Haldi) Salt (to taste) 350 ml Water 250 ml Plain Yogurt 2 Green Chillies (Hari Mirch) (more or less may be used depending on spice preferance.) 1 tsp. Coriander Powder (Pisa Dhania) 2 tbsp. Dessicated Coconut (Pisa Khopra) 1 tbsp. Cooking Oil ½ tsp. Mustard Seeds (Rai) 8 Curry Leaves (Karhi Pattay) Place the vegetables, red chilli powder, turmeric powder, 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 plain yogurt , 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 about 5 seconds add the vegetables with the liquid. And cook for 2-3 minutes. Lower the heat and add the yogurt mixture and stirring occasionally, cook for a further 4-5 minutes.

Serving Suggestions: Serve hot with Plain Rice or Chapati Roti Degree of Difficulty: Easy Recipe Category: Main Course Vegetarian Recipe Ethnic Group: Pakistani

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