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This is something I came up with a few weeks back, a quick-and-easy sauce for (frozen) lima beans, that ought to work for any number of not-too-strong green vegetables:
Put someyogurt cream in a bowl. Mix in ginger paste. (Yes, I know--this is mostly so I'll remember it again.) Taste as you go, until it's a suitable strength.
When the vegetables are cooked, drain them, put them in the bowl, and stir until the sauce covers the lima beans. Salt and pepper to taste.
[Edit: Thinking back, I'm fairly sure I used cream, not yogurt. Yogurt might work, but it would be different.]
Put some
When the vegetables are cooked, drain them, put them in the bowl, and stir until the sauce covers the lima beans. Salt and pepper to taste.
[Edit: Thinking back, I'm fairly sure I used cream, not yogurt. Yogurt might work, but it would be different.]