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by: Prabha (PRAHBA@tsunami.scar.utoronto)
Ingredients:
- Drumstick - 2
- Yellow pumpkin - 100g
- Potatoes - 2 (medium size)
- Beans - 100 g
- Eggplant - 1 Small Size
- Yam (Usually available in Indian stores.) - 100g
- Curry leaves - 1 sprig
- Grated coconut - 1cup
- Green chilies - 3
- Coconut oil - (optional)
Method:
Clean and cut all the vegetables lengthwise (about the size of the small finger) Pressure cook them with minimum water. Grind coconut and chillies to make a paste and mix it in 2 cups yoghurt. Add the paste to the cooked vegetables and keep in the heat for 2 mts. Season with coconut oil and curry leaves.
This can be cooked in the weekend and stays good in the fridge for 4- 5 days.
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