Ingredients
Scale
- 1 cup Chinese long beans cut 2” long
- ½ cup carrot cut into strips 2” long (½” wide)
- 1 cup white pumpkin cut into strips 2” long (½” wide)
- 1 cup snake gourd cut into strips 2” long (½” wide)
- 1 drum stick cut into strips 2” long
- 3/4 cup fresh grated coconut (frozen is available)
- 2 Thai peppers
- 7–8 curry leaves
- ½ tsp black mustard seeds
- 3/4 tsp cumin powder
- 1 ½ tbsp plain yogurt (optional)
- ½ tsp turmeric
- ½ tsp salt
- 1 ½ tbsp extra virgin coconut oil
Instructions
- Dry roast cumin seeds in a skillet on low heat till the cumin seeds turn dark and become fragrant. Once cool, grind cumin seeds fine. Set aside.
- Steam all the vegetables but make sure they remain al dente
- Blend coconut, green chile peppers, cumin powder, mustard seeds, yogurt into fine paste. Skip yogurt if you are vegan.
- Place steamed vegetables into a pan. Add the coconut paste, followed by turmeric, salt and curry leaves. Pour ½ cup water, mix well and cook at medium heat.
- Once the water is close to drying out, pour coconut oil and mix well.
- Serve warm or at room temperature over brown rice or quinoa.