Coconut cream vegetables

Ingredients :

2 medium onions
2 brinjals
3 – 4 baby potatoes
6 thick slices of dodhi (leave in salted water)
6 wedges of pumpkin
1 cup of corn mealies and peas (or mealie cobs boiled and cut in small rounds)
3 medium tomatoes (halved)
* 3 tblsp oil
* 2 sprigs of curry leaf
* 1 tsp fennel/saumf seeds
* 2 tsp ginger/garlic – slivered
2 tblsp dhunia chutney
1 tsp salt
4 tblsp fresh grated coconut. Steep in 1 cup hot water and when cool put in blender for 1 minute at full speed. Strain this through sieve discard pulp and keep liquid aside.

Method :

– Firstly prepare vegetables by washing and cutting into wedges.
– Grate or chop onions fine. In a waterless pot sautÃ© in oil together with ingredients marked with asterisk
– Before onions change colour, add salt, dhunia chutney and those vegetables that take longer to cook. Such as mealie cobs, potatoes, etc. toss and turn veggies to coat them well with oil.
– Add coconut cream, again toss and turn vegetables, then close lid and simmer very slowly â€“ opening lid only to add the other types of vegetables.
– Total cooking time should be about 20-25 minutes.

TIPS :

– You can add 2 to 3 whole red chillies when the onions are being sauted.
– The contents can be emptied into a casserole and microwaved.

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