Ingredients:
- Cubed White Squash (pumpkin) -- 1 cup
- Chopped French Beans, Cauliflower,
- Drumstick*, Bell Pepper, Potato -- 3 cups
- (mixed together)
- Green Chilies -- 4 (medium sized)
- Plain Yoghurt -- 2 cups
- Grated Fresh Coconut -- 1 cup
- Curry Leaves -- 10
- Coriander Leaves -- 4 tsp.
- Mustard -- 1/8 tsp.
- Turmeric -- 1/8 tsp.
- Cooking oil -- 1/2 cup
- Dried Red Chilies -- 2
- Sugar -- 1 tsp.
- Cumin -- 1 tsp.
- Split Black Gram -- 1/8 tsp.
- Asafoetida -- a pinch or two
- Salt to taste.
Method:
- 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 chilies 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.54 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 asafoetida.
- 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.
*If drumstick is not available, you can add some other vegetable. Eggplant, however, is not advised because it becomes bitter when boiled in water.
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