Potatoes 2
Carrots 2
Drumsticks 2
Raw plantain 2
Snake gourd ½
Beans 4-5
Yam ½
Ash gourd ½ cup
Turmeric powder ½ cup
Cumin seeds ½ tsp
Green chillies 5
Grated coconut ½ cup
Shallots 5
Curd ¼ cup
Coconut oil
Salt to taste
Currry leaves
Slice the vegetables lengthwise in 1 inch.
Crush the scraped coconut, cumin seeds and shallots together.
Cook the vegetables with turmeric powder, green chillies and salt. Take care not to overcook them.
In a heavy bottomed pan on medium flame, toss the vegetables with the crushed coconut and well beaten curd. Add 3tbsp coconut oil and curry leaves gently mixing with the vegetables and remove from flame.
