1. Cook all vegetables with the green chillies and a salt in a little water till they are tender. 2. Let them not fry up too much. 3. Add the coconut milk and heat through till it comes to a boil. 4. Simmer. 5. Heat coconut oul in a fry pan. 6. Add the mustard and when they start crackling add the curry leaves and the red chilli pcs. 7. When the red chilli turns brown. 8. Pour the tempering over the vegetables and serve hot with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
