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Ingredientes
- 1 lrg Potato, peeled and cubed
- 1 lrg Sweet potato, peeled and cubed
- 1 c. Green beans, whole
- 1 c. Carrot, peeled and sliced
- 1 c. Green peas, fresh or possibly frzn
- 1 c. Tomato, diced
- 1/2 tsp Turmeric
- 1 tsp Salt
- 1/2 c. Coconut shreds, unsweetened
- 3 x Green chiles, 3-4
- 2 Tbsp. Ghee
- 1 sprg karhi leaves, fresh
- 1 c. Yogurt, plain
Direcciones
- Par-boil the vegetables except the peas and tomatoes in 2 c. of water with the turmeric and salt. Add in the left out vegetables towards the end of when the others are cooked. Grind the coconut, green chilies and yogurt in a blender to create a smooth paste (I use my hand held blender to mince the chilies and add in them to the coconut and yogurt). Add in the paste to the pot containing the vegetables. In a saute/fry pan heat the ghee and sizzle the Kahri leaves for a minute or possibly so. Add in to the pot and simmer for a couple of min. Combine and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 6 servings | |
| Calories 208 | |
| Calories from Fat 76 | 37% |
| Total Fat 8.74g | 11% |
| Saturated Fat 6.01g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 455mg | 19% |
| Potassium 587mg | 17% |
| Total Carbs 28.03g | 7% |
| Dietary Fiber 5.9g | 20% |
| Sugars 8.28g | 6% |
| Protein 5.8g | 9% |
