BEAN CURD, VEGETABLES IN SPICY COCONUT GRAVY

2 pieces fried bean curd cut

2 French beans cut

1 tomato cut

2 baby corn cut

1 cabbage leaf cut

3 florets of broccoli

1 small carrot cut

THINGS TO POUND:

5-10 bird’s eye chilly

3 shallots

3 pips garlic

1tsp dried prawns (optional)

1 cup coconut milk

1 tsp turmeric powder

Salt to taste

Oil for cooking

Curry leaf

METHOD:

Heat up oil fry pounded things until

raw smell goes off.

Add vegetables, bean curd,turmeric powder,

salt,enough water mix well, cover & cook

until vegetables are cooked.

Add coconut milk & stir until it comes to boil.

Add curry leaf.

Serve with rice, bread etc…etc…