Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz Red tomatoes (large)

  2. 1 cup 93g / 3 1/3oz Fresh coconut (small)

  3. 3 tablespoons 45ml Ghee

  4. 1 cup 237ml Peas

  5. 1 cup 146g / 5.1oz Cauliflower cut into large pieces (large)

  6. 5 Green chiles

  7. 1 teaspoon 5ml Cumin seed

  8. Salt to taste

  9. 1 tablespoon 15ml Chopped cilantro

Instructions Jump to Ingredients ↑

  1. Plunge tomatoes into boiling water and simmer to loosen the skin. Peel, mash and strain the puree (you can use canned to save time - they just don't have canned there). Grate or grind fresh coconut and extract the thick coconut milk.

  2. Heat oil and add peas- Saute for a few minutes. Add cauliflower and Saute for a minute. Make a fine paste by grinding green chiles and cumin seed and add to pot. add salt and pour in puree and coconut milk. Allow to cook on moderate heat until vegetables are cooked but firm.

  3. Garnish with coriander and serve hot.


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