Ingredients
- 2 cups cooked green beans, carrots, and pot
- 2 teaspoons cumin seeds
- 3 tablespoons shredded coconut
- 5 green chilies, or to taste
- 3/4 cup buttermilk or yogurt
- 1/4 teaspoon garlic
- 1/4 teaspoon ginger
- 1/4 teaspoon turmeric
- 3 teaspoons coconut oil
- 1 teaspoon cilantro
- Salt to taste
Make it step by step
- Roast cumin seeds, coconut, green chilies in oil and blend to a smooth paste.
- Add salt, turmeric, ginger, garlic and coconut paste to the buttermilk or yogurt.
- Add the boiled vegetables. On low heat, thicken the buttermilk mixture, stirring continuously.
- Add cilantro.
- Serve hot with steamed rice.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Cheryl Snell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.