Ingredients:

• 2 cups – chopped vegetables
• 2 tbsp -grated Coconut
• 2 cups – curd/buttermilk
• 2 tsp – Chana dal, soaked in warm water for about 20-30 minutes
• Or
• 2 tsp – besan
• 3 to 4 strands – Cilantro
• 2 to 3 – Green chillies
• 1/2 tsp – Mustard Seeds
• 1.5 tsp – Jeera
• 1.2 tsp – Methi seeds
• 1/4 tsp – Turmeric powder
• A generous pinch of Asafoetida
• Salt as per taste
• For Tempering:
• 2 tsp – ghee/oil
• 1/2 tsp – Mustard Seeds
• 3 to 4 – Curry leaves

Method:

1. Cook the chopped vegetables with some salt and water until done. Keep aside.
2. Grind coconut and green chillies with some water to a smooth paste.
3. Add the masala paste to the cooked vegetables with a little water if required and bring to a boil. Remove from heat.
4. Add curd/ buttermilk and mix well. Beat the curd well.
5. Temper with mustard seeds, methi seeds and curry leaves.
6. Serve with hot steamed rice.