Ingredients:
Ridge Gourd – 2, peeled and diced
Potatoes – 2, peeled and diced
Pumpkin – 100 gms, peeled and chopped
Brinjals – 100 gms, diced
Green Peas – 150 gms
Asafoetida – 1/4 tsp
Chilli Garlic Paste – 2 tblsp
Oil – 60 gms
Salt to taste

For the Masala:
Coriander – 30 gms, chopped
Coconut – 30 gms, grated
Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Sugar – 30 gms
Juice of 1 Lemon
Salt to taste

Method:
1. Heat the oil.
2. Add the asafoetida and chilli garlic paste.
3. Add all the vegetables and 200ml of water and stir for a few minutes.
4. Cover and cook for 10-12 minutes.
5. When the vegetables are cooked, add the masala mixture and mix well.
6. Cook for 15-20 minutes till the oil separates.
7. Serve hot.

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