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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Carrot - 1 no
- Beans – 4 - 5 nos
- Raw bananas(medium size) - 2 nos
- Brinjal(medium size) - 1 no
- Bottle cucumber - 100 gms
- Snake gourd - 100 gms
- Yam - 100 gms
- Drumstick - 1 no
- Crisp firm tomato(quartered) - 1 no
- Curry leaves - 2 sprigs
- Water - 1 cup
- Red onion(sliced) - 1 no
- Coconut(grated and roughly ground with green chillies, cumin and turmeric without water) - 1 cup
- Green chillies - 3 nos
- Cumin seeds - 1 tsp
- Turmeric powder - 1/2 tsp
- Chilly powder - 1/2 tsp
- Yogurt - 2 tbsp
- Coconut oil - 2 tbsp
Ingredients
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Instructions
- Cut all the vegetables except the tomato into batons.
- Pour 1 cup water, 3 Sprinkle salt, turmeric, chilly powder and place curry leaves on top.
- Close the lid of the pressure pan and cook on medium high heat.
- When the steam builds up before the first whistle, lower the flame and switch off.
- After 5 minutes release the pressure slowly and then open the cooker.
- Very gently mix the contents. :- The vegetables should be cooked by now.
- Mix the yogurt with the ground coconut and add to the vegetables and stir to combine.
- Check for seasoning and finally add the coconut oil while the vegetables are still warm.
- The tomato will not be pulpy and adds flavour.
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