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| 100 Gramm | Green beans, cut into 1cm Pieces |
| 50 Gramm | Carrots, diced into 5mm Cubes |
| 50 Gramm | Peas |
| 3/4 Teelöffel | Chilli powder |
| 1/2 Teelöffel | turmeric ground |
| 3/4 Teelöffel | salt |
| 350 | Ml water |
| 250 | Ml unsweetened yoghurt |
| 2 | chillies green |
| 1 Teelöffel | coriander ground |
| 2 Teelöffel | Dessicated coconut |
| 1 Teelöffel | oil |
| 1/2 Teelöffel | Mustard seeds |
| 8 | curry leaves |
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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 5-6 seconds add the vegetables with the ligquid. Cook for 2-3 minutes. Lower the heat and add the yoghurt mixture and stirring occasionally, cook for a further 4-5 minutes. Serve with rice.
Compiled by: Imran C. Gold Coast, 'Oz
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