Ingredients:

• 3/4 cup – vegetables (raw plantain, carrot, beans, peas, potato, drumstick, yam)
• 1 cup – Curd
• 1 cup – fresh grated Coconut
• 1.5 tsp – Cumin seeds
• Green chillies – 8
• Salt
• 2 tsp – raw Rice soaked in water,
• 4 tbsp – Coconut oil
• A few sprigs – Curry leaves

Method:

1. Cut all vegetables into even sized, 2 inch pieces.
2. Pressure cook all the cut vegetables together, with sufficient amount of water for 2 whistles.
3. Make a paste of coconut, cumin seeds, green chillies, soaked rice and salt.
4. When the vegetables are cooked, remove the excess water and retain just little.
5. Add the ground paste, cook for 5 mins, add curd, curry leaves and mix well.
6. Remove from flame, add warm coconut oil on top.

Recipe courtesy of Sify Bawarchi