Ingredients:

• 2 cups – Chopped assortment of veggies
• 2 tbsp – Grated Coconut
• 2 cups – Yogurt or buttermilk
• 2 tsp – Channa dal (soaked in warm water for about 20-30 mins) or 2 tsp – Besan
• 3 – 4 strands – Cilantro
• 2 – 3 – Green chillies
• 1/2 tsp – Mustard Seeds
• 1 – 1.5 tsp – Jeera
• 1/4 tsp – Turmeric powder
• 2 tsp – Asafetida
• Salt – as per taste
• For Tempering: 1 – 2 tsp – Ghee or oil
• 1/2 tsp – Mustard Seeds
• 3 – 4 – Curry leaves

Method:

1. Cook the chopped vegetables with some salt and water until well done and keep it aside.
2. If you are using okra or eggplant, cook them in oil, on low-medium heat and do not add water for cooking these two vegetables.
3. Grind coconut and green chillies with some water to a smooth paste.
4. Add the paste to the cooked vegetables and cook for couple of minutes.
5. Remove from the heat.
6. Add yogurt or buttermilk to this and mix well.
7. Beat the yoghurt well before mixing it with the paste.
8. Add water if required to get the desired consistency.
9. Temper with mustard seeds, methi seeds and curry leaves.
10. Serve it with hot steamed rice.