Coconut Cream Vegetables

INGREDIENTS

2 medium onions
2 brinjals
3-4 baby potatoes
6 thick slices of dodhi (calabash) (leave in salted water) calabash
6 wedges of pumpkin
1 cup of corn mealies and peas (or mealie cobs boiled and cut in
small rounds)
3 medium tomatoes (halved)
*3 tablespoon oil
*2 sprigs of curry leaf
*1 teaspoon fennel/Soumph (Fennel) seeds
*2 teaspoon ginger/garlic – slivered
2 tablespoon dhunia chutney
1 teaspoon salt
4 tablespoon fresh grated coconut. Steep in 1 cup hot water and when
cool put in blender for 1 minute at full speed. Strain this
through sieve discard pulp and keep liquid aside.

METHOD

Firstlty prepare vegetables by washing and cutting into wedges.
Grate or chop onions fine. In a waterless pot saute in oil
together with ingredients marked with asterisk.
Before onions change colour, add saltd, dhunia chutney and those
vegetables that take longer to cook. Such as mealie cobs,
potatoes, etc. toss and turn veggies to coat them well with oil.
Add coconut cream, again toss and turn vegetables, then close lid
and simmer very slowly – opening lid only to add other types of
vegetables.

Tips:
You can add 2-3 whole red chillies when the onions are being
sauted. The contents can be emptied into a casserole and
microwaved.

WOULD YOU LIKE TO ?

COMMENTS