Sothi Recipe

                  RECIPES OF INDIA

It is a rich fragrant coconut milk vegetable curry delicately spiced. Commonly prepared with lots of gravy, this dish is a must-have when serving String Hoppers.

Ingredients :

1 cup

2 1/2 cups

A

1

3 cloves

2 1/2 cm

1

1 sprigs

1 teaspoon

1/4  teaspoons

2 teaspoons

2

150g

150g

4

3

3

B

250g

2

1 tablespoon

Thick coconut milk

Thin coconut milk, from one grated coconut

A

Onion, grounded

Garlic, grounded

Ginger, grounded

Onion, cut into wedges

Curry leaves

Turmeric powder

Fenugreek

Salt

Potatoes, cut into wedges

Lady's finger

French Beans, sliced in two

Cabbage leaves, cut into squares

Red chilies, coarsely sliced

Green chilies, coarsely sliced

B

Small shrimps, headed, shelled and deveined

Tomatoes, quartered

Lime juice

• Heat cooking pot with thin coconut milk over medium flame
• Add all ingredients in section A above and bring to a slow boil
• When vegetables are half cooked, add shrimps and tomatoes. Simmer uncovered and stir occasionally till vegetable are soft.
• Add thick coconut milk, gently stirring at the same time to prevent curdling.
• When curry boils again, add lime juice and remove from heat.
• Serve with rice, string hoppers or puri.

Asian Melting Pot Subscribe to our FREE e-newsletter below First name E-mail address