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Ingredients
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Quantity
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Green chilies
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2
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|
Cumin seeds
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1 tsp
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|
Turmeric powder
|
½ tsp
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|
Raw coconut – shredded
|
½ cup
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|
Salt
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1 tsp
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Yoghurt
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3 tbsp
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Lemon juice
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1 tbsp
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Diced raw mango
|
1/3 cup
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Freshly curry leaves or pre-soaked dry curry
leaves
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|
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Mixed vegetables
|
5 cups
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The vegetables
can include: kumbalanga,
kathirikka, padavallanga or padaval, muringakka, raw plantain, carrots,
Japanese or any variety long eggplant, long beans or French beans, cucumber,
potatoes, zucchini, other kinds of squash. If using plantain or raw banana, cut
into long strips (2 inches x half inch x .25 inches approx.) and mix with some
yogurt (2 tablespoons) and keep aside for 10 minutes. Rinse well before
boiling. If using canned drumsticks, add only at the very end. Also reduce the
salt you add.
Boil the veggies with water (say ½ cup), salt and turmeric powder.
When boiling add very little water if the veggies you add are rich in water
(cucumber, kumbalanga etc.) Add the sliced green chillies to the boiling
vegetables if you don't like it too hot. Else blend it with the coconut. Add
the veggies that take longer to cook like plantain first, then beans etc. Meanwhile,
blend the coconut to a smooth or semi-smooth paste with the green chillies or
half the green chillies, and cumin. When the veggies are almost cooked, add
this blended paste and curry leaves cook for a few minutes. Finally add the
yogurt/lime juice/raw mango and mix it in. You can season with mustard seeds if
you wish but I prefer not to add any more oil (the coconut has enough of it).
