Ingredients

• 4 cup - steamed vegetables
• 2 cup - low fat yogurt or skimmed milk curds
• 2 cup - mint leaves
• 2 to 3 - green chilli
• 1 tsp - ginger, chopped
• 1 tsp - cumin seeds
• 2 tsp - oil
• 2 tsp - Chaat Masala
• salt to taste

How to Make Steamed Vegetables with Mint Yogurt Sauce

• Heat oil and add cumin.
• When it splutters, add mint, green chilli and ginger.
• Fry till the mint leaves wilt and loose the raw smell.
• Cool and grind with 1/2 cup curd to a smooth paste.
• Add remaining curd, salt and Chaat Masala.
• Cut vegetables of your choice (carrot, beans, cauliflower, broccoli, potato etc.) into 3 cm cubes and steam till tender but crunchy.
• Add salt to taste. Cool slightly and mix with the sauce.
• Serve with Dal and Roti or whole wheat bread.