This traditional South Indian recipe calls for a mixture of vegetables. The vegetables used vary, depending upon the preference of the family. This is a dish which is not seasoned, but the liberal use of fresh curry leaves and a drizzle of a generous amount of coconut oil makes it supremely divine!
100 gms of each of the following vegetables
- Small variety of Brinjal
- Farmyard beans
- Raw Banana
- 15 green chillies
- A pinch of jeera/Cumin seeds
- 1 coconut grated
- 1/4 tsp Haldi/turmeric powder
- 1 glass slightly sour buttermilk
- 10 sprigs of curry leaves
- 5 tbsps coconut oil
Deskin the vegetables and chop the Ashgourd, pumpkin, carrot and raw Banana into bite sized pieces. Chop the farm yard beans an inch long, the drumsticks into two inch sized pieces and the Brinjal into half. Cook the Ashgourd, Carrot, Peas and Farmyard beans together in two glasses of water. When they are three fourth done add the Brinjal, Raw banana and Drumstick. Add salt and when they are almost cooked add the pumpkin. Grind the grated coconut, green chillies and jeera to a smooth paste with the buttermilk. Drop the paste into the cooked vegetables along with the haldi and the curry leaves. Add enough water to make it into a semi solid preparation. Boil well. Drizzle with coconut oil and allow to stand for half an hour for the flavours to infuse before serving.
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