Category: Vegetables
Rating: 3.19
Servings: 4


1 cup thick coconut milk
2 1/2 cup thin coconut milk
1 onion, ground
3 cloves garlic, ground
2 1/2 cm ginger, ground
1 onion, cut into wedges
2 sprigs curry leaves
1 teaspoon turmeric powder
1/4 teaspoon fenugreek
2 teaspoon salt
2 potatoes, cut into wedges
150 gm okra, kept whole
150 gm french beans, cut into two
4 cabbage leaves, cut into
1 squares
3 red chillies, coarsely
1 sliced
3 green chillies, coarsely
1 sliced
2 tomatoes, quartered
1 tablespoon lime juice

Directions: How to Cook Sothi (South Indian)

Put thin coconut milk in a cooking pot. Add "A" and bring to a slow boil. When vegetables are half-cooked, add tomatoes. Simmer till vegetables are soft, stirring occasionally. Add thick coconut milk, gently stirring to prevent curdling. When curry boils again, add lime juice and remove from heat. Serve with rice.

Compiled by Imran C. Posted to EAT-L Digest 17 November 96

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