veggies in coconut and buttermilk sauce
(1 rating)
This is yummy, filling and very satisfying! I adapted a more complicated recipe from south india
(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
10 Min
Ingredients For veggies in coconut and buttermilk sauce
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Half cgreen peas
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half ccarrots
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twopotatoes, medium
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half cgreen beans, fresh
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onegreen chiles, mild
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3 Tbspfresh coconut, shredded unsweened
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1 tspcumin seeds
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half cbuttermilk
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2 tspcoconut oil
How To Make veggies in coconut and buttermilk sauce
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1Wash and clean all vegetables. Frozen peas and green beans can be substituted if needed. Chop carrots & green beans into one and a half inch lengths. Chop potatoes into thick slices not more than one and half inches in length. Combine vegetables into a large dish and cook in microwave on high for 8 minutes.
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2In a blender combine shredded unsweetened coconut, green chile, cumin seed, adding quarter cup of water gradually, and blend into a paste. Note: Many ethnic groceries (Mexican, Chinese, Indian) sell frozen shredded unsweetened coconut.
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3Transfer cooked veggies into a saucepan, add the paste, stir, and cook on medium heat until it boils. if the mixture is dry add a quarter cup of water. Salt to taste.
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4Remove from heat, add buttermilk, stir well gently. Drizzle coconut oil. Serve over rice or with tortillas, pita, or naan bread.
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