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Saturday, 28 July 2007



Drumstick 1 or 2
Brinjal 1
Valakkai (Raw Banana) 1
Carrot 1
Indian Cucumber 1
Snake Gourd Chopped 1 Cup
Cluster Beans 15
Raw Mango few pieces
Curd 1/4 Cup
Turmeric powder 1/4 Teaspoon
Mustard 1/4 Teaspoon
Red dry chili 2
Curry leaves a bunch
Vegetable oil or Coconut oil 2 Tablespoon

To make a coarse paste:
  • Grated tender coconut 1/2 Cup, 5 green chili, garlic 2 pods, 1 teaspoon jeera seed and 2 small onion.
  • Add the above to a mixcy and grind it with little water.
  • Cut all the vegetables and put it in a kadai.
  • Add the grinded paste, turmeric powder to the vegetables and add a cup of water and salt, cook the vegetables.
  • Finally when vegetables are cooked add curd and mix well and switch off the stove.
  • Add oil to a frying pan, add mustard, when it splits add dry chili and curry leaves.
  • Add these content to the cooked vegetables.
Great with steaming with rice and sambar.

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