IT Café Online

Preparation time: 40 minutes

Serves 4

Required 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
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 drumstick is not available, you can add some
other vegetable. Eggplant, however, is

not advised because it becomes bitter when
boiled in water.