Vegetables in Yogurt Gravy

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

2 carrots
2 medium potatoes
1/2 cup peas
1/2 cucumber
Turmeric
Salt
1/2 cup yogurt
2 tsp oil (Coconut oil preferred)
Curry leaves

For masala:
2 tsp bengal gram dal (Optional)
3 green chiles
1 tsp cumin seeds
1.5 tbsp coconut

Instructions:

Roast the bengal gram dal. Grind bengal gram dal along with other ingredients under masala (green chiles, coconut and cumin seeds) into a paste.

Boil the vegetables with minimum water. I have used carrots, peas, potatoes and cucumbers. When the vegetables are done add the ground masala, turmeric and salt. Do not overcook the vegetables. Mix well and lower the flame to simmer. Turn off after 5 minutes. Heat oil and season with curry leaves. Add to vegetable mix. When the mix has cooled a bit, add the yogurt. Mix well.

From cooksjoy.com