Recipe Number:014
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Passive Time | 40 minutes |
| Servings |
people
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Ingredients
- 1/2 cup Toor dal
- 150 grams Ash gourd (kumbalanga)
- 1 no Carrot big size
- 2 nos Plantain (nentra kaya)
- 200 grams Elephant foot yam (chena)
- 200 grams Raw papaya
- 8 nos French beans
- 10 nos Ivy gourd (kovakka)
- 2 nos Drumstick (moringakaya)
- 100 gram Snake gourd (chiranga,churakka)
- 1 cup Yogurt
- 1/2 tsp Turmeric powder
- Salt to taste
FOR GRINDING:
- 11/4 CUPS Grated coconut
- 4 nos Green chilly
- 1/2 tsp Cumin seed
- 4 nos Garlic cloves
- 2 sprigs Curry leaves
Ingredients
FOR GRINDING:
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Instructions
- Cut all the vegetables thin and 2 inch length.
- Wash and pressure cook toor dal and keep aside.
- Cook the vegetables in a covered vessel by adding turmeric, salt and 1 spring curry leaves ( Cook each vegetables according to their cooking time)
- Cook it in low flame till it tender and dry.(take care to prevent it from burning)
- Grind all the mentioned ingredients a coarsely paste.
- Add cooked toor dal and mix gentle.
- Make some space in the middle and put the ground paste in to it and cover with vegetables.
- Cover the vessel with a lid and heat in a low flame for 3 minutes.
- Pour lightly beaten curd in to this and mix gently, Remove from the fire and add coconut oil and curry leaves mix and combine it.
- Serve with rice.
- Refer pics for instruction clarity.
Recipe Notes
Happy cooking!!.
Zainu.
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