1. Drain the peas and cook in fresh water for about 10 minutes until barely tender.
2. Add the pumpkin and green capsicum and cook for a further 5-7 minutes, until tender.
3. Mix the coconut oil with 1 Tbl water to release its aroma, then add to the curry with the curry leaves and salt to taste.
Compiled by Imran C. Posted to EAT-L Digest 23 Dec 96
From: "Imran C." <imranc@ONTHENET.COM.AU>
Date: Tue, 24 Dec 1996 19:21:55 +1000
|
|
