• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 100g French beans, cut 4cm lengths
  • 75g cauliflower, cut into florets
  • 50g asparagus, cut 4cm lengths
  • 50g tomatoes, chopped coarsely
  • 50g carrots, cut into matchstick-size strips
  • 3 shallots, sliced lengthwise
  • 1 tsp chopped garlic
  • 2 tbsp oil
  • 1/2 tsp mustard seeds
  • 6 curry leaves
  • 1/2 tsp salt
  • 75g grated coconut, mixed with 100ml water and squeezed out for santan
  • Mix into paste with 1 tsp water:
  • 1/2 tsp chilli powder
  • 1/4 tsp turmeric powder


  1. Heat oil in a wok and fry mustard seeds and curry leaves for one to two minutes; keep stirring until seeds pop up. Add shallots and garlic and fry till soft.
  2. Stir in chilli and turmeric paste and add tomatoes. Fry till heated through. Add santan and bring to a boil. Stir in all the vegetables.
  3. Cook for four to five minutes or till vegetables are cooked but still crisp. Add salt and simmer for one to two minutes. Serve immediately.

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