Serves 6 to 8
• ¼ cup vegetable oil
• 3 cloves garlic, minced
• 1 Tbs. peeled and grated fresh ginger
• ½ cup chopped onions
• 1 tsp. mustard seeds
• 2 Tbs. ground coriander
• 1 tsp. ground turmeric
• ¼ tsp. cayenne pepper
• 1 cup thin-sliced carrots
• ½ lb. string beans, cut in 1-inch lengths
• 1 cup sliced green onions
• 2 green bell peppers, stemmed, seeded, and cut in strips
• 1 small, hot green chili, minced
• 1 cup flaked unsweetened coconut
• 2 cups water
• 1½ tsp. salt
• 2 tsp. sugar
• ½ cup peeled, sliced pimiento pepper
• ⅔ cup yogurt
1. Heat the oil in a large, heavy-bottomed pot and sauté the garlic, ginger, and onions in it until the onions begin to show color. Add the mustard seeds, coriander, turmeric, and cayenne, and stir over medium heat for about 2 minutes.
2. Add the carrots, string beans, green onions, bell peppers, and hot chili and toss with the spices for a few minutes, then add the coconut, water, salt, and sugar. Stir well, cover, and simmer for about 20 minutes. Remove the lid and continue simmering, stirring often, until the liquid is reduced by over half.
3. Stir in the pimiento strips and yogurt, cook a few minutes more over high heat, and taste. Correct the seasoning if necessary and serve hot with rice and raitas.
