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Friday, February 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: World Day of Prayer
  • 1 cup water
  • 6 cups chopped vegetables of choice (vegetables should be kept separate)
  • 2 small chilies, seeded and chopped
  • 1â�„2 cup fresh coconut cream
  • 1â�„2 cup grated coconut
  • 2 TBS oil
  • 1 garlic clove
In a saucepan, boil one cup of water. Boil one vegetable in the water until it is cooked but still firm to bite. Remove the vegetable with a slotted spoon and set aside. Repeat, using the same water, until all of the types of vegetables are cooked. Then put all of the reserved vegetables together in the water, add chilies, coconut cream, grated coconut and oil, and simmer gently for five minutes. Serve plain or with rice.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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