1 shredded coconut,
100 grams pumpkin,
100 grams beans,
100 grams carrot,
100 grams potato,
100 grams peas,
2 drumsticks,
100 grams avarakai( tea pods),
100 grams snake gourd,
750ml sour curd,
8 green chillies,
3 teaspoons cumin seeds,
few curry leaves,
4 teaspoons mustard,
1 tablespoon oil and
salt to taste.


Take a blender and put the coconut, cumin seeds, few curry leaves and the green chillies and make a paste. Add a little water while blending but the paste should not be watery. Cut all the vegetables into long pieces. Take a pressure cooker and put in all the vegetable. Add 3 tablespoons of curd and salt to taste and cook for five minutes or two whistles. Now take a frying pan and pour the oil and bring to heat. Once the oil is well heated add the mustard and let it crackle and follow it with the curry leaves sauté them while they crackle or else the curry leaves will burn. Now add the boiled vegetables and sauté for 30 seconds. Add the coconut paste and cook for 3 minutes. While stirring continuously add the curd and cook on a low flame for ten minutes. Garnish with coriander and serve

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