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Avail with green tomato & beetroot

Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Cuisine South Indian
Servings 6 People

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.