Ingredients:

• 250 g pumpkin, peeled, cubed
• 250 g string beans cut into 1-inch lengths
• 2-3 stalks Curry leaves
• 1 sprig Mint leaves
• 4 green chillies, slit vertically
• 1 tsp Rice flour dissolved in 1 tbsp water
• salt to taste
• 1 tbsp oil (olive or coconut)
• To be made from one fresh coconut:
• 1 cup first Milk of Coconut
• 2 cups second Milk of Coconut

Method:

1. Scrape coconut finely and soak it in 1 cup of hot water. Grind in mixie till very smooth.
2. Sieve and press out milk, which should be approximately one cup. This is the first milk.
3. Add 2 cups of hot water to residue and keep aside for 10 mins.
4. Grind again to a smooth paste and sieve through for milk.
5. This is the second milk. Discard residue.
6. Put the second milk in a deep container.
7. Add vegetables, chillies and bring to a boil. Cook on low till the vegetables are soft.
8. Add salt, rice flour mixture, curry leaves and bring back to a boil.
9. Add first milk and heat, but do not bring to a boil again.
10. Take off fire. Add oil and stir.
11. Serve hot with appams, rice, puries, etc.

Recipe courtesy of Saroj Kering