|
Ingredients
|
Quantity
|
|
Grated coconut
|
1 cup
|
|
Turmeric
|
¼ tsp
|
|
Red chilli powder
|
¼ tsp
|
|
Salt
|
|
|
Mustard seeds
|
|
|
Oil
|
|
|
Yoghurt
|
3 to 4 tbsp
|
|
Water
|
¼ cup
|
|
Tomato – cut into long pieces
|
2
|
|
Medium onion –cut into long slices
|
1
|
|
Green chillies – according to how hot you
want; cut it long
|
3
|
|
Curry leaves
|
|
|
Potatoes or carrots
|
2
|
|
Cucumbers
|
3
|
|
Zucchini squash
|
1
|
|
Chokko squash
|
1
|
|
Raw banana (green)
|
½
|
|
Green beans or long green beans
|
10
|
Cut all veggies into long pieces, 1 inch long, and 0.5 cm thick.
Note: You can avoid either or both squash if you
like to; also banana if it is too gluey. But you need all the others. You can
add chena, padavalam, muringakkaya, etc. if you can get them. Cut them all in
the same way (except muringakkaya, cut it into1.5" long pieces and split
into half), same length and thickness as others.
Put them in a pot in layers, beans and carrot at the bottom, then
chokko, then banana, then potato, then zucchini, then add the onion slices, cut
green chillies and curry leaves, then put the coconut, turmeric and chilli
powder (spread it on the top, all three),then put tomato slices, and then
cucumber on the top.
Then pour water, cover with a lid and cook in low-medium flame.
When it is cooked, add salt, and then stir well, careful not to break the
vegetable pieces. If there is plenty water, keep it for a while to be dried up.
Heat the oil, add mustard seeds, and curry leaves, add it to the above mix.
Then add the yogurt and stir well, adding enough salt of your taste. Serve
