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Sify Home > Food > Vegrecipes > Category > Chutneys sauces jam and pickles > Sauces > Steamed Vegetables with Mint Yogurt Sauce
Steamed Vegetables with Mint Yogurt Sauce
Method
- Heat oil and add cumin.
- When it splutters, add mint, green chili and ginger.
- Fry till the mint leaves wilt and loose the raw smell.
- Cool and grind with � cup curds to a smooth paste.
- Add remaining curds, salt and chaat masala.
- Cut vegetables of your choice (carrot, beans, cauliflower, broccoli, potato etc.) into 3 cm cubes and steam till tender but crunchy.
- Add salt to taste. Cool slightly and mix with the sauce.
- Serve with dal and roti or whole wheat bread.
Serves: 4
Ingredients:
4 cup - steamed vegetables
2 cup - low fat yogurt or skimmed milk curds
2 cup - mint leaves
2 to 3 - green chili
1 tsp - ginger, chopped
1 tsp - cumin seeds
2 tsp - oil
2 tsp - chaat masala
salt to taste
4 cup - steamed vegetables
2 cup - low fat yogurt or skimmed milk curds
2 cup - mint leaves
2 to 3 - green chili
1 tsp - ginger, chopped
1 tsp - cumin seeds
2 tsp - oil
2 tsp - chaat masala
salt to taste
RECIPES BY CHANDRI BHAT
