Fresh Coconut – 1/2, grated
Green Chillies – 2
Fresh Curd – 1 cup, whisked
Raw Green Plantains – 2, peeled and chopped fine
Brinjals – 2, small, chopped fine
Chow Chow – 1, skinned and chopped fine
Snake Gourd – 100 gms
Tomato – 1, ripe, quartered
Salt to taste
Turmeric Powder – 1/2 tsp
Oil – 2 tsp
Dry Red Chillies – 3
Coriander Seeds – 2 tsp
Bengal Gram Dal – 1 tsp
Fenugreek Seeds – 1/2 tsp
Ghee – 2 tsp
Mustard Seeds – 1 tsp
Curry Leaves – few
1. Fry in 2 tsp oil all the ingredients for the spice paste. Add the grated coconut, green chillies and a little water and grind to a fine paste. Add the curd and mix well. Set aside.
2. Heat 2 tsp ghee and add the ingredients for tempering. When the mustard seeds splutter, add the vegetables.
3. Stir in the salt, turmeric powder and sufficient water and cook covered on low heat till the vegetables are done.
4. Mix in the spice paste and heat through, taking care not to let it curdle.
5. Serve hot with rice.
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