Ingredients:

• 50 g – Bengal gram, split
• 100gms – yam, chopped
• 100 g – ash gourd, roughly chopped
• 1 – fresh coconut, grated
• 1 sprig – Curry leaves
• 5 g – pepper
• 1/2 tsp – Turmeric powder
• 5 – red chillies, whole
• 30 ml – Coconut oil
• 3 g – Mustard Seeds
• 2 cups – water
• salt – to taste

Method:

1. Cook the gram and vegetables separately with water, salt and turmeric powder.
2. Heat the oil in a pan and fry the coconut with pepper till it turns brown.
3. Remove from the heat and grind to a smooth paste.
4. Add the paste to the cooked vegetables and keep aside.
5. Heat the remaining oil in a separate pan and crackle the mustard seeds, red chillies and curry leaves.
6. Pour it over the vegetable.
7. Serve hot with plain rice.

Recipe courtesy of Geetha