May 16, 2013



Cucumber  – 250 gm
Snake gourd – 250 gm
Long runner beans – 50 gm
Drumsticks   – 3 nos
Elephant yam  – 250 gm
Carrots – 2 nos
Raw banana  – 100 gm
(cut into 1” pieces and put them in water to remove the serum)
Turmeric powder – ½ tsp
Salt – As per taste
Curry leaves – A few
Sour curd – ¼ cup
Raw mango – 100 gm
Coconut – 1 no
Green chillies – 50 gm
Cumin seeds – 10 gm
Coconut oil – 4 tbsp

1)Cut all the vegetables in the same length, about 1 – 1 1/2 “ pieces.

2)Place them along with turmeric powder, chilly powder, salt and sufficient water in a vessel and keep it on fire.

:- Do not add too much water as it might overcook the vegetales and also might take too much time to become dry.

3)Cover and allow it to cook.

4)Grind together grated coconut, cumin seeds,   into a coarse form.

5)When the vegetables are cooked, add the raw mango pieces and cook with the vessel open.

6)When the mango pieces too are cooked and the water starts to evaporate, add the coconut mixture and mix well.

:- If you are using curd, add it along with the coconut mixture.

7)Allow all the water to get evaporated.

8)When done, add the coconut oil and curry leaves and mix well.

9)Remove from flame and cover the vessel with a lid.

No comments:

Post a Comment