1 cup Potatoes, diced
2 cups Red pumpkin (lal kaddu), peeled, diced
1 cup Bottle gourd (lauki), peeled, diced
1 cup French beans, cut into small pieces
2 Drumsticks (saijan kiphalli), cut into 6 cm pieces
2 Raw bananas, diced into 3 cm pieces
Salt to taste
2 Green chillies
1 tsp (2 g) Cumin (jeera) seeds
1 cup (200 ml) 7 fl oz Coconut (nariyal) milk, fresh or canned
1/2 cup (100 ml) 3 1/2 fl oz Coconut oil
1 tsp (3 g) Black mustard seeds (rai)
1/2 cup (7 g) Curry leaves (kadhi patta)
2 cups (400 g) 14 oz Yoghurt (dahi)
2 cups Red pumpkin (lal kaddu), peeled, diced
1 cup Bottle gourd (lauki), peeled, diced
1 cup French beans, cut into small pieces
2 Drumsticks (saijan kiphalli), cut into 6 cm pieces
2 Raw bananas, diced into 3 cm pieces
Salt to taste
2 Green chillies
1 tsp (2 g) Cumin (jeera) seeds
1 cup (200 ml) 7 fl oz Coconut (nariyal) milk, fresh or canned
1/2 cup (100 ml) 3 1/2 fl oz Coconut oil
1 tsp (3 g) Black mustard seeds (rai)
1/2 cup (7 g) Curry leaves (kadhi patta)
2 cups (400 g) 14 oz Yoghurt (dahi)
For the garnish:
1 tbsp (4 g) Mint (pudina) leaves, chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
method
1. Boil all the vegetables in a pot with salt and 1 cup water. Cook till they turn soft and all the water has dried up.
2. Grind the green chillies and cumin seeds to a paste with coconut milk.
3. Heat the coconut oil in a separate pan; add the black mustard seeds and curry leaves. When they splutter, add the coconut paste and yoghurt. Stir well, add boiled vegetables and cook covered for 5 - 6 minutes.
4. Serve hot garnished with mint leaves and green coriander.
2. Grind the green chillies and cumin seeds to a paste with coconut milk.
3. Heat the coconut oil in a separate pan; add the black mustard seeds and curry leaves. When they splutter, add the coconut paste and yoghurt. Stir well, add boiled vegetables and cook covered for 5 - 6 minutes.
4. Serve hot garnished with mint leaves and green coriander.
serving amount
serves: 4 - 6
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