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Recipe for Kerala Style Mixed Vegetables. This Indian recipe is the signature dish of the Nairs of Kerala. It is both a popular home style dish and one served at weddings.
- 1 cup plain nonfat yogurt, at room temperature
- 1 teaspoon cornstarch
- 3/4 cup grated coconut, preferably fresh - or frozen thawed, or dry unsweetened coconut powder
- 2 tablespoons minced green chiles, preferably serranos
- 1 teaspoon cumin seeds
- 1 green plaintain
- 4 cups thinly sliced cucumbers or chayote squash - 1 squash and 2 cucumbers
- 2 medium carrots, cut into 2 by 1/4 inch batons
- 10 green beans, preferably slender, cut into 2 inch lengths
- 1 1/4 teaspoon salt or to taste
- 1/4 teaspoon turmeric
- 2 tablespoons coconut oil
- 1 sprigs fresh curry leaves, stripped - 12 to 15 leaves
- 1. Stir yogurt and cornstarch together until creamy. Set aside.
- 2. In a blender, combine coconut, chiles, cumin seeds, and 1/4 cup of the yogurt mixture. Grind coarsely. Set aside.
- 3. Cut plaintain, unpeeled, into 1/4 inch thick disks. Cut each disk into 1/4 inch strips, so that there is some skin on each piece.
- 4. Place plaintains in a saucepan. Top with layers of chayote or cucumber, carrots, and green beans. Stir salt and turmeric into 1 1/2 cups water. Pour over vegetables. Cover and bring to a boil over medium heat. Reduce heat to medium low and simmer until vegetables are half-cooked, 5 to 8 minutes.
- 5. Stir remaining yogurt and coconut mixture into vegetables and simmer until vegetables are tender, 8 to 0 minutes. The sauce should be fairly thick.
- 6. Remove from heat. Stir in coconut oil and curry leaves. Serve over steamed rice.
- coconut oil is available in Indian markets. If unavailable, use any oil you prefer.