INGREDIENTS
50 gm raw bananas
50 gm drumsticks
50 gm ash gourd
50 gm yam
50 gm pumpkin
50 gm beans
400 ml yoghurt
salt to taste
50 gm drumsticks
50 gm ash gourd
50 gm yam
50 gm pumpkin
50 gm beans
400 ml yoghurt
salt to taste
Paste
200 gm coconut
25 gm green chillies
10 gm cumin seeds
50 ml coconut oil
05 gm curry leaves
METHOD
Add sufficient water and grind the coconut, chillies and cumin seeds into a fine paste.
Add the whipped yoghurt to the paste and mix well.
Cut all the vegetables into batons, 3 inches * 1 inch in size.
Heat 300 ml of water and add the vegetables. When the vegetables are half cooked add the paste and the curry leaves.
Mix and bring it to a boil. When the vegetables are completely cooked, drizzle with coconut oil and serve hot.
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