Recipe - Vegetables Giardiniera

100 g Green beans, cut into 1cm
Pieces
50 g Carrots, minced into 5mm
Cubes
50 g Peas
Three fourths teaspoon Chilli powder
One half teaspoon Ground turmeric
Three fourths teaspoon Salt
350 ml water
250 ml unsweetened yoghurt
2 Green chillies
1 teaspoon Ground coriander
2 tablespoon Dessicated coconut
1 tablespoon Oil
One half teaspoon 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 56 seconds add the vegetables with the
liquid. Cook for 23 minutes. Lower the heat and add the yoghurt mixture
and stirring occasionally, cook for a further 45 minutes. Serve with rice.

Compiled by: Imran C. GOLD COAST, 'Oz
Posted to EATL Digest 25 October 96

Date: Sat, 26 Oct 1996 14:15:01 +1000

From: "I. Chaudhary" imranc@ONTHENET.COM.AU