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:

1. Cut the vegetables into small cubes and partially boil. Add salt while boiling.
2. Strain out the water and let the vegetables cool.
3. For tempering, heat the oil in the small kadai, add mustard seeds, when the seeds splutter add curry leaves.
4. Pour the tempering over the beaten curd.
5. Put all the vegetables, ginger chilli paste in the tempered curd.
6. Mix well.
7. Garnish with chopped coriander leaves.
8. Chill and serve.

Recipe courtesy of Anitha Raheja