| Serves 4. |
|
|
Ingredients : |
|
|
An assortment of vegetables (carrot, potato, drum stick, raw banana, yam, onion, long runner beans), cut and diced. |
Coconut |
- |
1, grated finely |
Channadal |
- |
1 tsp full. (roasted) |
Urad dal |
- |
1 tsp full (roasted) |
Asafoetida (heeng) |
- |
1/4 1 tsp full |
Green Chillies |
- |
2 |
| Haldi powder |
- |
1/41 tsp full |
|
|
Method of Preparation:
Blanch the diced vegetables and keep aside. Grind into a paste, the channa dal, urad dal, asafoetida, and green chillies. In a shallow pan, heat the ghee and put in the ground paste. Fry lightly. Add the grated coconut and stir well over a low fire. Add the blanched vegetables and cook till done. Add salt to taste. |
|
