On Sunday, Shankar and I spent some time at the farmer's market in Oshkosh. Though we have quite a bit of produce from our garden, I couldn't pass up a chance to try other vegetables that are farm fresh. So, here is what we had for lunch - long beans stir fried with coconut, Kohlrabi in a coconut - buttermilk gravy and mint & lentils chutney. Overall, a very green lunch :)
The coconut - buttermilk gravy works with a lot of vegetables and is very simple to make. A handful of shredded coconut, is pureed with some chili peppers (I used jalapenos in the above version), cumin, salt, curry leaves and buttermilk. Sour cream is a good alternative to buttermilk. This mixture is poured over the vegetable boiled with some salt, and cooked for a few minutes. A garnish with tempered mustard seeds, cumin and urad dal round up this few-ingredients dish.