In a medium deep frying pan, heat the
vegetable oil and fry the sliced onions with the shredded fresh ginger,
crushed black peppercorns and the bay leaves for 3-5 minutes. Lower the
heat and add the turmeric, ground coriander, salt and garam masala,
stirring occasionally. Gradually add the mushrooms, courgette, French
beans and the mint. Stir gently so that the vegetables retain their
Pour in the
water and bring to a simmer, then lower the heat and cook until most of
the water has evaporated. Beat the natural low-fat yogurt well with a
fork, then pour it on to the vegetables in the pan and mix together
well. Cook the spicy vegetables for a further 2-3 minutes, stirring
occasionally. Sprinkle with flaked almonds and serve.
For an extra creamy dish, add soured cream
instead of the natural yogurt.