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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 gross | Potato, peeled and cubed |
| 1 gross | Sweet potato, peeled and cubed |
| 1 Tasse | Green beans, whole |
| 1 Tasse | Carrot peeled, sliced |
| 1 Tasse | Green peas, fresh or frozen |
| 1 Tasse | tomato diced |
| 1/2 Teelöffel | turmeric |
| 1 Teelöffel | salt |
| 1/2 Tasse | Coconut shreds, unsweetened |
| 3 | Green chiles, 3-4 |
| 2 Esslöffel | Ghee |
| 1 | Sprig karhi leaves, fresh |
| 1 Tasse | Yogurt, plain |
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Par-boil the vegetables except the peas and tomatoes in 2 cups of water with the turmeric and salt. Add the left out vegetables towards the end of when the others are cooked. Grind the coconut, green chilies and yogurt in a blender to form a smooth paste (I use my hand held blender to mince the chilies and add them to the coconut and yogurt). Add the paste to the pot containing the vegetables. In a saute pan melt the ghee and sizzle the Kahri leaves for a minute or so. Add to the pot and simmer for a couple of minutes. Combine and serve.
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