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Ingredients:
Cubed White Squash (pumpkin) -- 1 cup
Chopped French Beans, Cauliflower,
Drumstick*, Bell Pepper, Potato -- 3 cups
(mixed together)
Green Chilies -- 4 (medium sized)
Plain Yoghurt -- 2 cups
Grated Fresh Coconut -- 1 cup
Curry Leaves -- 10
Coriander Leaves -- 4 tsp.
Mustard -- 1/8 tsp.
Turmeric -- 1/8 tsp.
Cooking oil -- 1/2 cup
Dried Red Chilies -- 2
Sugar -- 1 tsp.
Cumin -- 1 tsp.
Split Black Gram -- 1/8 tsp.
Asafoetida -- a pinch or two
Salt to taste
Directions:
In a deep pot boil the mixed vegetables in a cup
of water until tender. Keep aside. (If there is any water left in the pot, do
not discard it).
In a blender, blend yogurt, sugar, cumin, grated coconut, turmeric, salt,
coriander leaves, a cup of water until well mixed. Pour this mixture into the
pot containing the vegetables and keep it on medium heat. Add the green chilies
sliced lengthwise and simmer the contents for ten minutes. (Remember to stir
frequently, as yogurt tends to stick to the bottom of the pot). Remove from heat
and keep aside.
In a wide skillet heat oil on medium. When oil is hot add dry red peppers and
fry for one minute. Then add mustard seeds, black gram and curry leaves. When
the mustard seeds pop, add asafoetida. Immediately add the vegetables and sauce
from the pot. Cook for a minute or two.
Remove from heat.
Goes well with plain white rice, pita, paratha, puri.
*If drumsticks are not available, you can add some other vegetable. Eggplant,
however, is not advised because it becomes bitter when boiled in water.
Preparation time: 40 minutes
Serves 4
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