|
Ingredients
|
Quantity
|
|
White squash (pumkin), cubed
|
1 cup
|
|
Mixed vegetable
|
3 cups
|
|
Green chillies
|
4 medium
|
|
Plain yoghurt
|
2 cups
|
|
Grated fresh coconut
|
1 cup
|
|
Curry leaves
|
10
|
|
Coriander leaves
|
4 tsp
|
|
Mustard seeds
|
1/8 tsp
|
|
Turmeric
|
1/8 tsp
|
|
Cooking oil
|
½ cup
|
|
Red chillies
|
2 dried
|
|
Sugar
|
1 tsp
|
|
Cumin
|
1 tsp
|
|
Split black gram
|
1/8
|
|
Asafoetida
|
1 to 2 pinch
|
|
Salt
|
to taste
|
Mix vegetable: Chopped
French Beans, Cauliflower, Drumstick*, Bell Pepper, Potato)
In a deep pot boil the mixed vegetables in a cup of water until
tender. Keep aside. (If there is any water left in the pot, do not discard it).
In a blender, blend yogurt, sugar, cumin, grated coconut,
turmeric, salt, coriander leaves, a cup of water until well mixed. Pour this
mixture into the pot containing the vegetables and keep it on medium heat. Add
the green chiles sliced lengthwise and simmer the contents for ten minutes.
(Remember to stir frequently, as yogurt tends to stick to the bottom of the
pot). Remove from heat and keep aside.
In a wide skillet heat oil on medium. When oil is hot add dry red
peppers and fry for one minute. Then add mustard seeds, black gram and curry
leaves. When the mustard seeds pop, add asafetida. Immediately add the
vegetables and sauce from the pot. Cook for a minute or two. Remove from heat.
Goes well with plain white rice, pita, paratha, puri.
