Ingredients:

• 1 cup – Yam (arbi), peeled and chopped in chunks
• 1 – sweet potato, peeled and chopped in chunks
• 1 – potato, scrubbed, unpeeled, chopped in chunks
• 1 – raw banana, unpeeled, chopped in chunks
• 1/2 cup – pumpkin, peeled, chopped in chunks
• 3-4 – water chestnuts, peeled and halved
• 2 slices – raw papaya, grated
• 1 – lemon, juice extracted
• 1/4 tsp – Turmeric powder
• 1 tbsp – kootu or singhara powder
• 1/4 tsp – Cumin seeds
• Salt, to taste
• 3-4 tbsp – oil
• 1 cup – Coconut grated
• 3-4 – Green chillies
• 1/2 cup – Coriander leaves
• 1/4 cup – Curry leaves
• 1 inch piece – Ginger
• 4 – Black Peppercorns
• 2 – small Cardamoms

Method:

1. Peel and grate papaya with coarse grater. Sprinkle salt and lemon juice over it. Keep aside.
2. Heat oil in a pressure cooker.
3. Add cumin seeds, allow to splutter.
4. Add ground paste, bring to a boil.
5. Add all chopped chunky vegetables, except papaya.
6. Add salt, kootu powder; stir and resume boiling.
7. Cook with lid, allow for one whistle.
8. Once all steam is released, open the cooker.
9. Check to see that vegetables are cooked but not at all mushy.
10. Further, simmer for 2-3 minutes or till the gravy is thickened.
11. Pour into serving dish, garnish with fresh coriander.
12. Serve hot with kootu rotis, or boiled varai.

Recipe courtesy of Saroj Kering