Cucumber - half
Snake gourd - few pieces.
White brinjal - 2 nos
Carrot - 1
Yam - few pieces
Drum stick - 2 nos cut to 2 inch pieces
Raw banana - 1 no
String bean - few
Raw mango - 3-4 slices
Coconut - 1/2
Cumin seeds - 1 tsp
Small onions - 10
Green chillies - 4
Turmeric - 1 tsp
Chilli powder - 2 tsp
Salt - to taste
Curry leaves - 2 sprigs
Coconut oil - 3 tbsp


Dice the vegetables into 1 inch long pieces with medium thickness.

Keep the diced yam in a vessel of water seperately from the other vegetables.

Take a heavy bottom pan and put the yam and half cup water and cook covered till half done. Then add all the other vegetables except the mango.

Put the turmeric, chilli powder, salt and 1 tbsp coconut oil and cook covered. There is no need to add water as the water will come out of cucumber. When half done put half of the thinly sliced mango pieces and cook covered.

Grind the cumin seeds, small onions, green chillies, raw mango and coconut with a little turmeric to a coarse paste. Add no water.

When the vegetables are cooked, mix with a spoon and check for water. If there is excess of water cook uncovered on high flame till the mix comes to a custard consistency. Lower the flame and add the ground paste and mix well. Let it cook for 2 minutes. Now add the curry leaves and the coconut oil and mix well. Switch off flame and keep covered on the hot stove. The curry has to sit for at least half an hour before serving.

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