02 Sep Avail with green tomato & beetroot – by chef Mano
Avail with green tomato & beetroot
Ingredients
Step 1
All vegetables cut into strips
- 1/2 Eggplant
- 2 Zucchini
- 2 Carrot
- 1 Beetroot
- 2 Green tomato
- 2 Potato
- 500 gm Pumpkin
- 4 Green chilli (no slit)
- Few Curry leaf’s
- 1 tsp Turmeric powder
- 100 ml Yoghurt
- 50 ml Coconut oil
- Salt-as required
Coconut mixture
- 1 cup Grated fresh coconut
- 20 gm Cumin
- 3 Red chilli
- 2 Green chilli
- 1/4 Red onion
- Salt -as required
- 1 tsp Turmeric powder
- few sprig Curry leaf
Put everything into a stone pestle, grind to a rough paste.
Instructions
- Wash and cut all vegetable into strips, marinate with salt, yogurt, coconut oil. Keep it in a shallow cooking vessel, put it on a medium flame with lid on.
- Once all the vegetables cooked to soft, add the coconut mixture and stir it and cook it until the mixture is dry, add coconut oil on top. Check seasonings. Sprinkle with fresh curry leaf’s.
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