Ingredients:

• 100 g – Ash gourd
• 100 g – Pumpkin
• 1- Potato
• 10- Cashew nut (splits)
• 3 -colocasia (chembu / mande)- soak colocasia in 1 cup – water for half an hour. Then you can clean it very easily.
• 5- long beans (chawli / payaru)
• 225 ml – thin Coconut Milk
• 4 -green chillies, slit lengthwise
• 3/4 tsp – salt (or to taste)
• 50 ml – thick Coconut Milk
• 2 pinches- Hing (asafoetida)
• 1 tsp – oil

Method:

1. Wash and clean vegetables.
2. Cut vegetables into same shape and size.
3. In a wide pan, mix vegetables (except potato and colocasia) with coconut milk, salt and green chillies.
4. Cover with a lid and cook on low to medium heat for 12 – 15 minutes or until 3/4 done.
5. Add boiled potato, cashew nut splits and colocasia slices and cook again on low to medium heat for 10 minutes or until done / vegetables softens / reduction in quantity.
6. Switch off the heat. (If using homemade coconut milk, add 50 ml thick milk and stir well. Do not heat again.
7. Finally, add hing (asafoetida) and 1 tsp coconut oil.
8. Serve with rice.
9. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya