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GREEN SPRING VEGETABLE THORAN
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a non-stick frying pan. Add the mustard seeds and when they splutters, add the curry leaves and onion; cook until the onion is soft.
- Add the garlic and gently saute for about a minute or until it smells cooked.
- Add the vegetables, turmeric, salt, coconut and chilli and enough water to cover the base of the pan.
- Cook over a moderate flame until the vegetables are cooked.
- Increase the heat and boil. Sprinkle with the remaining coconut and serve.
INGREDIENTS
- 200 grams green beans, topped and tailed, sliced
- 2 medium sized potatoes
- 150 grams broccoli, cut into small florets
- 3 tablespoon Cooking oil
- 1 onion, finely chopped
- 2 fat garlic cloves, finely chopped
- 10 - 12 large asparagus stalks, woody bit snapped off, sliced diagonally into small pieces
- 1 teaspoon brown mustard seeds
- 20 fresh curry leaves
- ½ teaspoon turmeric
- Salt, to taste
- Dried red chilli flakes to taste
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