Ingredients:

• Raw Rice – 2 tsp
• Urad Dal – 2 tsp
• pepper – 1/2 tsp
• coriander – 1/4 of a bunch
• Coconut – 1/2 cup
• Green chillies – 4-5
• Hing – a pinch
• Channa dal – 1/2 tsp
• groundnut – 1tsp
• Milk – 1 cup
• Cabbage or Bottle Gourd (ghiya/dhoodhi) – 1 cup (shredded if Cabbage and cut into cubes if ghiya)

Method:

1. Fry the rice, urad dal and pepper until the dal is reddish brown and the rice white and crispy.
2. Grind the fried ingredients with fresh grated coconut, green chillies, coriander and hing into a smooth paste.
3. Keep the paste aside.
4. Make a seasoning of mustard and channa dal, add groundnuts and fry for some time.
5. Add the vegetable (cabbage or bottle gourd) and 1/2 cup of water.
6. Cook with salt until the vegetable turns soft.
7. Add the coconut-green chilli paste and boil well.
8. Cool to room temperature, add milk and mix well.
9. Bring to boil once again.
10. Serve hot with rice.

Recipe courtesy of Shubha