Ingredients:
• 2 cups – boiled vegetables
• 1 small Carrot
• 100 g – peas
• 1 small Potato
• 1 small Beetroot
• few French beans
• 2 cups – Curd
• 1 tbsp – Ginger chilli paste
• 2 tbsp – chopped Coriander leaves
• To Temper:
• 1 tbsp – oil
• ½ tsp – Mustard Seeds
• 4 to 6 Curry leaves
Method:
- Cut the vegetables into small cubes and partially boil. Add salt while boiling.
- Strain out the water and let the vegetables cool.
- For tempering, heat the oil in the small kadai, add mustard seeds, when the seeds splutter add curry leaves.
- Pour the tempering over the beaten curd.
- Put all the vegetables, ginger chilli paste in the tempered curd.
- Mix well.
- Garnish with chopped coriander leaves.
- Chill and serve.
Recipe courtesy of Anitha Raheja