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VEGETABLE FOOGATH

INGREDIENTS:

2 cups sliced carrots, potatoes and string beans
2 cups water with a dash of salt
½ cup cabbage leaves, cut in squares
2 tablespoons low fat oil
2 teaspoons mustard seeds
1 teaspoon chopped ginger
2 teaspoons green chilies
1 diced onion
10-15 curry leaves
½ cup grated coconut (optional)
Salt to taste

METHOD:

Boil the carrots, potatoes and string beans in salt water. When it is tender, drain the liquid and set the vegetables aside. Take a vessel and splutter the mustard seeds in oil. Add the green chilies, onions and ginger juliennes and cook for a few minutes. Next, put in the cabbage leaves and sauté for just a minute so they retain their crunchiness. Then add the rest of the boiled vegetables, the curry leaves, the grated coconut and salt to taste. Sauté for another 2 minutes and serve hot.

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