Mild carrot,French bean and potato curry with coconut milk

Mild carrot,French bean and potato curry with coconut milk.

French bean is also known as string bean, green bean, or snap bean, This is a mild curry without any curry powder,chili powder or oil. Coconut milk gives a delicate taste to these beans.

This is a very easy dish to prepare.

                                  Recipe Summary 
                                            For
     Mild carrot,French bean and potato curry with coconut milk

1. French bean is also known as string bean, green bean, or snap bean, This is a mild curry without any curry powder,chili powder or oil. Coconut milk gives a delicate taste to these beans.

Mild carrot,French bean and
 potato curry with coconut milk.

2. In a sauce pan add 250 grams green beans cut into 1" pieces, 100 grams carrot, cut into 1½" fingers, 100 grams potato, peeled and cut into bite size cubes, 1 green chilli, sliced thin,10 curry leaves, 1 green chilli, sliced thin, 5 grams ginger, grated, ½ tsp cumin seed, ½ tsp salt and add 2 cups of water. Bring to the boil. 

3. Lower the heat to medium and simmer for 20 minutes or until the vegetables are soft. This will result in green beans slightly over cooked compared to carrot and potatoes. This is what we want.

Ingredients

4. Potatoes will thicken the curry.

5. Add ½ tsp pepper powder.

6. Add ½ cup coconut milk. Cook for 3 minutes. Taste for seasoning and adjust. 

Onion,curry leaves,green 
chili,garlic and ginger.

7. Carrot and green bean curry is ready. It can be consumed on its own, served as a 
side dish or served with rice. It is a great dish for children.

Mild carrot,French bean and potato curry with coconut milk is ready.
                                  

                                

                          

                Recipe follows in detail with pictures.

Preparation time: 20 minutes

Cooking time: 30 minutes 

Serves : 4

Onion,curry leaves,green chili,garlic and ginger.

Ingredients
Main

250 grams green beans cut into 1" pieces

100 grams carrot, cut into 1½ " fingers

100 grams potato, peeled and cut into bite size cubes

Ingredients for Mild carrot,French bean and potato curry with coconut milk

Others

3 cloves garlic, sliced

5 grams ginger, grated

10 curry leaves

1 green chilli, sliced thin

½ cup coconut milk

Spices

½ tsp cumin seeds

½ tsp pepper powder

1 tsp salt (or to taste)

2 cups water

 Method

In a sauce pan add green beans, carrot, potato cubes, green chili, curry leaves, garlic and ginger, cumin seed half the amount of salt and add 2 cups of water. Bring to the boil. 

Carrot beans,potato onion green chili,garlic ginger,curry leaves and cumin.

Lower the heat to medium and simmer for 20 minutes or until the vegetables are soft. This will result in green beans slightly over cooked compared to carrot and potatoes. This is what we want.

Green beans taste better when slightly over cooked than cooked al dente. Potatoes are cut into small pieces so that it becomes very soft and mushy blend to the curry.

Add pepper powder.

Adding pepper.

 Add coconut milk Cook for 3 minutes. Taste for seasoning and adjust. You can add some more coconut milk if you like. You can also cook the vegetables in thin coconut milk and add thick milk at the end. It will be more delicious.

Adding Coconut milk.

Carrot and green bean curry is ready. 

It can be consumed on its own, served as a side dish or served with rice. It is a great dish for children.

Mild carrot,French bean and potato curry with coconut milk.

Mild snake gourd stir-fry with black eyed beans

Snake gourd stir-fry with black eyed beans

Coconut and black-eyed beans (or peas) add taste to otherwise bland snake gourd. Black-eyed beans are an important source of protein for vegetarians.

  Cut and cleaned snake gourd.

                     

                                     Recipe Summary
                                                For
                   Mild snake gourd stir-fry with black eyed beans

Preparation: 20 minutes
Cooking : 20 minutes
Serves : 6

1. Coconut and black-eyed beans (or peas) add taste to otherwise bland snake gourd. Black-eyed beans are an important source of protein for vegetarians.

Snake gourd stir-fry
 with black eyed beans

2. Soak 100 grams black-eyed beans overnight. Drain and discard the liquid. 

3. In a small saucepan add the soaked black-eyed beans and water to cover the beans. Simmer it for 30 minutes, covered. Drain and discard the liquid.

4. Clean and prepare 300 grams snake gourd. Cut it into small cubes of ¼" size.

Ingredients

5. Add ¼ tsp turmeric powder to 30 grams shredded coconut and mix well and set aside. Turmeric gives a golden colour to the scrapped coconut.

6. In a large skillet add 2 table spoon vegetable oil and heat it up. When the oil is hot add ½ teaspoon mustard seed and fry till it splutters. Add 1 dry red chili broken into small pieces and ½ tsp cumin seeds, ½ tsp fennel seeds and fry 1 dry chili till the red chili changes colour to dark brown. 

7. Add 90 grams onion, chopped coarsely and fry for 6 minutes or till it becomes translucent.

8. Add 1 green chili, chopped fine, 1 red chili, chopped fine (optional), 3 cloves garlic, sliced thin, 5 grams ginger, finely chopped and 10 curry leaves and fry for 4 minutes.

Snake gourd cut into thin strips.

9. Add chopped snake gourd and little water from ¾ cup of water. Let the snake gourd cook for about 10 minutes or until half-cooked. Check water and add little at a time.If you add more water it will become soggy.

9. Add chopped snake gourd and little water from ¾ cup of water. Let the snake gourd cook for about 10 minutes or until half-cooked. Check water and add little at a time.If you add more water it will become soggy.

10. In this recipe I am adding onions after adding snake gourd because I forgot to do when tempering was done But it was nice.

11. Add cooked black-eyed beans and cook for another three minutes.

Snake gourd stir-fry with

 black eyed beans

 in a sandwich

12. Add coconut and continue to cook for another 3 minutes. The snake gourd will be fully cooked by now. 

13. Add 1 tsp salt and taste for seasoning and adjust.


14. The stir-fried snake gourd is ready. It can be served with rice or bread. I used it as a sandwich filling as shown in the picture. I applied some butter and placed the filling.

Mild snake gourd stir-fry with black eyed beans is ready.                                  

                                 

                                 
                                                  
          Recipe follows in detail with pictures.



Preparation: 20 minutes
Cooking : 20 minutes
Serves : 6

Ingredients for Mild snake gourd stir-fry with black eyed beans

Ingredients
Main

300 grams snake gourd

100 grams black-eyed beans ( boiled )

30 grams shredded coconut
Others

90 grams onion, chopped coarsely

3 cloves garlic, sliced thin

5 grams ginger, finely chopped

1 green chili, chopped fine

1 red chili, chopped fine (optional)

10 curry leaves
1 tsp salt
Spices

¼ "  tsp turmeric powder

1 dry red chili, broken into small pieces

½ tsp cumin seeds
½ tsp fennel seeds
½teaspoon mustard seeds

2 tbsp vegetable oil

Preparation

Clean and prepare snake gourd as shown in this recipe. 

Cut into small cubes of ¼ " size.

Snake gourd cut into thin strips.

Cut into small cubes of ¼ " size.

Snake gourd cut into cubes.

Soak black-eyed beans overnight. Drain and discard the liquid. In a small saucepan add the soaked black-eyed beans and water to cover the beans. Simmer it for 30 minutes, covered. Drain and discard the liquid.

Add turmeric powder to the coconut and mix well and set aside. Turmeric gives a pleasant colour to the scrapped coconut.

Coconut  mixed with turmeric .

Method

In a large skillet add vegetable oil and heat it up. When the oil is hot add ½teaspoon mustard seeds and fry till it splutters. Add .broken dry red chili and cumin seed, fennel seeds and fry till the red chili changes colour to dark brown.

Frying dry chili,cumin and fennel seeds.

Add onion and fry for 6 minutes till it is translucent.

Add green chili, red chili, garlic, ginger and curry leaves and fry for 4 minutes.

Adding curry leaves green chili, red chili,garlic and ginger. 

Add chopped snake gourd and little water from ¾ cup of water. Let the snake gourd cook for about 10 minutes or until half-cooked. Check water and add little at a time.If you add more water it will become soggy.

Adding chopped snake gourd

In this recipe I am adding onions after adding snake gourd because I forgot to do when tempering was done But it was nice.

Adding onions. 

Add cooked black-eyed beans and cook for another three minutes.

Adding black eyed beans.

Add coconut and continue to cook for another 3 minutes. The snake gourd will be fully cooked by now. 

Add salt and taste for seasoning and adjust.

Stir fry is done

The stir-fried snake gourd is ready. 

Mild snake gourd stir-fry with black eyed beans

It can be served with rice or bread. I used it as a sandwich filling as shown in the picture. I applied some butter and placed the filling.

 Bread with  filling

 It was a pleasant sandwich. 

Snake gourd stir-fry with black eyed beans in a sandwich

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Snake gourd and mung bean mild curry

                                 Fried snake gourd spicy curry

Stuffed snake gourd and curry sauce

Boiled eggs in coconut milk with turmeric and lime juice ( Sothi )

Boiled eggs in coconut milk with turmeric and lime juice  ( Sothi )

This a very mild and simple dish. It is easy to prepare. Coconut cream added to it makes it very tasty. It can be served with rice or any kind of steamed bread or hard bread. You can soak the hard bread in the sothi and eat.You can also have  it as a soup with bread. It is a good dish for children as it is not hot.A simple and inexpensive dish.  Sothi is usually eaten with rice and string hoppers which is made out of rice flour and steamed. I will give you the recipe for string hoppers later. 

                                     Recipe summary
                                                For
     Boiled eggs in coconut milk with turmeric and lime juice 

Preparation time:15 minutes

Cooking time: 25 minutes

Serves: 3

1. This a very mild simple dish. It is easy to prepare. Coconut cream added to it makes it very tasty. 

2. Hard boil the egg and remove the shell.

Ingredients

3. Put 200 grams potato, cut into bite size pieces, in a pan and cover with water. Bring to the boil. Reduce the heat and simmer for 20 minutes.Strain and discard the liquid. Set aside the boiled potatoes.

4. In a medium sized sauce pan add 100 grams onion roughly chopped, 10 curry leaves, 1 green chili, chopped fine, ¼ tsp cumin seeds, ¼ tsp fenugreek seeds, ¼ tsp turmeric powder, boiled potato slices, 6 whole pepper corns, ½ tsp salt and  3 cups of water.

All ingredients are added except 
coconut milk and lemon juice 

5. Bring to the boil in high heat. After the water bubbles reduce the heat and simmer for 20 minutes, covered. Potatoes will soften and some of it will dissolve to add thickness to the gravy.

6. Taste for seasoning and adjust as required.

Boiled eggs in coconut milk with 
turmeric and lime juice  ( Sothi )

7. Add ½  cup coconut milk and simmer for another 3 minutes uncovered.

8. Squeeze the lemon to your taste.




Boiled eggs in coconut milk with turmeric and lime juice 
 ( Sothi ) is ready.                
                                  

                             
                 Recipe follows in detail with pictures.

Preparation time:15 minutes

Cooking time: 25 minutes

Serves: 3

Ingredients
Main

3 hard boiled eggs, you can use any number

200 grams potato, boiled and cut into bite size pieces
Others

100 grams onion roughly chopped

10 curry leaves

1 green chili chopped fine

¼ teaspoon cumin seeds

¼ teaspoon fenugreek seeds

¼ teaspoon turmeric powder
6 pepper corns

½ cup coconut milk

½ teaspoon salt

3 cups water

½ lime or lemon - juice

Ingredients for Boiled eggs in coconut milk with turmeric and lime juice  ( Sothi )

Preparation

Put the eggs in a pan add water to cover the eggs. Bring to the boil on high heat. When the bubbles form, reduce the heat to medium and cook for 10 minutes. Immerse in cold water for 5 minutes and remove the shell. 

Method

In a medium sized sauce pan add onion, curry leaves, green chili, cumin seeds, fenugreek  seeds, turmeric powder, boiled potato slices, pepper corns, salt and  3 cups of water.

Eggs potato Onion,chili,curry leaves, cumin, fenugreek, pepper corn and turmeric

 Bring to the boil in high heat. After the water bubbles reduce the heat and simmer for 20 minutes, covered. Potatoes will soften and the some of it will dissolve to add thickness to the gravy.
Add the boiled eggs.
Taste for seasoning and adjust as required.

Add coconut milk and simmer for another 3 minutes uncovered.

Adding coconut milk

Squeeze the lemon to your taste.

The sothi is ready.

You can just make the sothi  following the same method excluding the eggs and potato or only with onion, green chili, curry leaves, salt and coconut milk.

Boiled eggs in coconut milk with turmeric and lime juice (Sothi )

Boiled eggs in coconut milk with turmeric 
and lime juice  ( Sothi )

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Moringa Sothi  - Moringa Coconut milk Soup

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Winter melon with mung bean and coconut milk ( Stew )

Winter melon with mung bean and coconut milk  in mild form
 ( Stew ) 

^{This is also called white gourd, winter gourd, tallow gourd, Chinese preserving melon, or ash gourd. When mature this melon is eaten as a vegetable. When it is immature it has a sweet taste but it loses its sweetness when it matures. As the fruit matures it loses its hairs and develops a waxy coating which gives it a long shelf life. The whole fruit may last several months in room temperature without refrigeration. The fruit is usually covered with a white ash colored substance which washes off easily with water. The wax is natural and not artificial. Hence it is not necessary to wash off the wax. But in any case we normally remove the rind and discard it.}

Winter melon with ash.

^{In Southeast Asia, the juice from this vegetable is sweetened with caramelized sugar and marketed as winter melon tea or winter melon punch. The shoots, tendrils, and leaves of the plant are edible and are eaten as greens.}

Washed melon

This watery vegetable has a very bland taste but absorbs the flavors added to it well.

^{Supermarkets will normally cut the fruit into large pieces enough for a family and cover the pieces with a plastic wrap. The cut fruit has a short shelf life and will last only for 3 or 4 days. If the cut piece has been on the shelf for 2 days, it may have a slimy film on the surface of the white flesh. Sometimes there will also be a light yellowish tint. Normally, I will shave off a thin layer from the outer flesh and use it. If the yellowish tint is found after shaving off a very thin layer then the fruit is spoilt. Discard it.}

^{This time I found a medium size fruit in the supermarket and I bought the whole fruit. First I slice it into similar size as the pieces sold by supermarkets.}

Winter melon cut pieces

Today I made a mild curry with winter melon and mung beans, without any curry powder or chili powder. It is a mild stew that can also be consumed as a curry.

                                       Recipe summary 
                                                 For
      Winter melon with mung bean and coconut milk 
       in mild   form    ( Stew )

^{Preparation time:20 minutes}

^{Cooking time: 40 minutes}
Serves: 6

1. This is also called white gourd, winter gourd, tallow gourd, Chinese preserving melon, or ash gourd. When mature this melon is eaten as a vegetable. 

Winter melon with mung 
bean and coconut milk ( Stew )

2. Today I made a mild stew with winter melon and mung beans, without any curry powder or chili powder. It can also be consumed as a mild curry.

3. Peel off the rind of 700 grams winter melon and remove the seeds.

4. Cut the flesh into cubes.

5. In a small pan add ¾ cup split mung beans and add enough water to cover it. Bring to the boil and reduce the heat to medium and simmer covered for 15 minutes.Set aside the mung beans. Don't throw any liquid left with beans.

6. In a medium sized skillet heat 2 table spoon vegetable oil. 

7. When the oil is hot reduce the heat to medium and add 100 grams onion roughly chopped and fry for ten minutes or until the onion pieces are translucent but slightly browned. This gives a pleasant taste to the dish.

Ingredients

8. Add 1 dry chili  cut into small pieces and fry till it gives out aroma with the onion to give a boost to the onion and the stew.

9. Make a well in the center and add ¼ teaspoon mustard seeds and ¼ teaspoon cumin seeds and fry till the mustard seeds splutter.

10. Add 3 cloves garlic sliced thin, 5 grams ginger finely chopped,     10 curry leaves, 1 green chili chopped fine, ¼ teaspoon fennel seeds, and  continue frying for another 5 minutes.

11. Add the melon slices and stir well. 

Winter melon cut pieces

12. Add enough water to cover the melon. Melon will ooze water. Bring to the boil on high heat and reduce the heat to medium low. Let it simmer covered for 15 minutes or until the melon pieces are soft.

13. Add the boiled mung bean. Mix well. Simmer for 5 minutes add ½ cup coconut milk, ½ teaspoon salt and 1/8 teaspoon black pepper powder.  Continue to cook for 3 minutes.

14. The stew is ready. Taste for the seasoning.


15. It was delicious . It can be served with rice or as a side dish. It can be consumed as a stew. If you increase it to three cups it will be an excellent soup.

Winter melon with mung bean and coconut milk Stew is ready.
                                  

                     Recipe follows in detail with pictures.

                           

                   

^{Preparation time:20 minutes}

^{Cooking time: 40 minutes}
Serves: 6

^Ingredients

^{700 grams winter melon}
¾ cup split mung beans

Ingredients

Others

^{100 grams onion roughly chopped}

^{10 curry leaves}

^{1 dry chili  cut into small pieces.}

^{1 green chili chopped fine}

^{3 cloves garlic sliced thin}

^{5 grams ginger finely chopped}

^{¼ teaspoon cumin seeds}

^{¼ teaspoon fennel seeds}
¼ teaspoon mustard seeds

¹_{/8 teaspoon black pepper powder}

½ cup coconut milk

_{½ teaspoon salt}

_{2 table spoon vegetable oil}

_Preparation

_{This is a large fruit and difficult to handle. Slice the melon into 1 inch thick slices as shown in the picture.}

Winter melon cut into big pieces

Peel off the rind and remove the seeds.

Winter melon seeded and  cut into smaller pieces

_{Cut the flesh into cubes.
In a small pan add ¾ cup split mung beans and add enough water to cover it. Bring to the boil and reduce the heat to medium, cover and simmer, for 15 minutes.}

Ready for cooking

_Method

_{In a medium sized skillet heat the oil. I used a wok. When the oil is hot reduce the heat to medium and add in the chopped onion and fry for ten minutes or until the onion pieces are translucent but slightly browned. This gives a pleasant taste to the stew}

Frying  the onion

_{Add the dry chili and fry till it gives out aroma with the onion to give a boost to the onion and the stew.}

Dry chili added

_{Make a well in the center and add mustard seeds and cumin} 
and fry till the mustard seeds splutter.

Mustard seeds and cumin added

_{Add garlic, ginger, curry leaves, green chili, fennel seeds, and  continue frying for another 5 minutes.}

 Adding garlic, ginger, curry leaves, green chili, fennel seeds.

_{Add the melon slices and stir well.} 

Adding the melon.

Stir frying.

_{Add enough water to cover the melon. Melon will ooze water. Bring to the boil on high heat and reduce the heat to medium low. Let it simmer covered for 15 minutes or until the melon pieces are soft.}

Water is added.

_{Add the boiled mung bean.}

Mung bean is added.

_{Let the mung bean mixed well with the cooking melon When it thickens 
add the coconut milk, salt and pepper powder.  Continue to cook for 3 minutes.}
                                                Coconut milk and pepper being added.

The stew is ready. Taste for the seasoning and adjust.

 The stew is ready.

 It was delicious . It can be served with rice or as a side dish. It can be consumed as a stew. When adding water if you increase it to three cups it will be an excellent soup.

Winter melon with mung bean and coconut milk ( Stew )

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