 Ingredients:
- Raw plantain (Raw banana) : 1
- Drumstick : 1
- Elephant Foot Yam (Chena) : 100 gm
- Ash Gourd : 50 gm
- Cucumber : 50 gm
- Pumpkin : 50 gm
- Potato : 1
- Carrot : 1
- Beans : 1/2 cup (sliced)
- Shallots (Small Onion) : 1/2 cup
- Raw mango (or Yogurt) : 1/2 cup
- Green chilly : 4-5
- Turmeric powder : ¼ tsp
- Grated Coconut : 1 cup
- Cumin Seeds (Jeerakam) : a pinch
- Curry leaves : 2 Sprigs
- Coconut oil : 2 tsp
- Salt : To taste
- Water : 1.5 cups
Preparation Method
- Grind together Coconut, Cumin Seeds and water (1/2 – 1tbsp) into a thick paste.
- Wash the vegetables, peel and cut into 2 inch pieces (length wise)
- Slice Green Chillies (Length wise)
- Cook the Vegetables with Green Chillies, Turmeric Powder, Water (1.5 cups) and salt in low flame till it tender (Each vegetable has a different level of cooking, so add vegetables according to the cooking time of each item)
- When the veggies are ¾th cooked, add the ground paste and curry leaves Mix well. Cover and cook till the veggies are done and the raw taste of coconut paste is gone.
(If Yogurt is using instead of raw mango add it at the end before taking from the fire)
- Remove from the fire and add the coconut oil
- Mix well, Serve hot with rice.
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