by Tarla Dalal
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Coconut gives the dish its distinctive aroma.
- You can take french beans, carrots, potatoes, cauliflower and green peas as the mixed vegetables.
- Mix the coconut, curry leaves and rice and cook on a slow flame, stirring continuously, until the mixture is light pink.
- Add the green chillies, garlic, cinnamon, cloves, peppercorns and red chillies and blend with a little water.
- Add 2 teacups of water to the grated coconut and blend in a liquidiser. Strain and take out the coconut milk.
- Add the paste, all the vegetables (except the tomato), onion, curry leaves and turmeric powder and cook for 15 to 20 minutes or until the vegetables are soft.
- Add the chopped tomato and cook for 2 to 3 minutes.
- Add the lemon juice and salt.
- Serve hot.
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