Fresh vegetables with coconut and yogurt

Cochin, being the coconut coast in India, uses some form of the fruit in every meal. In this dish, coconut gives the sweet flavor while yogurt imparts the sour flavor.

SERVES 4

½ pound fresh sea scallops

1 medium-sized carrot

1 medium-sized plantain

1 medium-sized zucchini

6 string beans

1 medium-sized yam

2 medium-sized potatoes

salt to taste

5 cloves garlic

A 2-inch piece of fresh ginger

4 green chili peppers

2 tablespoons coconut oil

1 tablespoon cumin seeds

10 curry leaves

1 cup coconut milk

1 cup yogurt, whisked until smooth

2 tablespoons coconut flakes

Peel and cut the carrot, plantain, and zucchini into 1-inch long and 1/2-inch thick pieces.String the beans and cut them into 1-inch pieces.

Cut the potatoes and yams into 1-inch pieces and boil them in salted water. Drain and reserve.

Make a smooth paste of garlic, ginger, and green chili peppers by adding a little water in a food processor or a blender.

Heat the coconut oil in a large skillet over medium heat. Add the cumin seeds. Stir until it sizzles—about 1 minute. Add the curry leaves and the garlic-ginger paste and cook until fragrant—about 3 minutes.

Add the mixed vegetables with 1 cup water, coconut milk, and salt. Bring it to boil and cook until the vegetables are almost done. Gently add the yogurt. Stir constantly and bring it to the simmering point.Remove from the heat.

Transfer it to the serving dish garnished with coconut flakes.