Ingredients:

• 50 g – white pumpkin (chopped)
• 50 g – red Pumpkin (chopped)
• 50 g – Ridge gourd (chopped)
• 50 g – Zucchini (chopped)
• 6-7 – French beans (cut long)
• 2-3 – Carrots (sliced)
• 50 g – Green peas
• 20 g – cashews (slit)
• 1 – large fresh Coconut
• 2-3 – Green chillies (slit)
• 2-3 sprigs – Curry leaves
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Mustard Seeds
• 2 tbsp – plain flour (maida)
• 1/2 tsp – oil
• 1/2 tbsp – Sugar
• salt to taste

Method:

1. Scrape the coconut. Add 2 cups of water and blend.
2. Strain and extract the milk.
3. Mix the coconut milk with plain flour and keep aside.
4. Boil all the vegetables, cashewnuts with the green chillies and curry leaves. When the vegetables go soft, add the coconut milk-flour mixture, salt and sugar.
5. Stir properly so that no lumps are formed.
6. Cook for 10 minutes.
7. Heat oil in a kadai.
8. Add mustard and cumin seeds, allow them to crackle and add to the curry.
9. Serve hot.

Recipe courtesy of Sunita