Yogirathna

Ingredients : 

• Potatoes    - 3nos
• Vegetable marrow - 1no
• Carrot - 1no
• Shelled green peas - ¹/₂cup
• Ash gourd  - a small piece
• Cucumber  - 1no
• Cauliflower - a small piece
• Chopped tomatoes - 2nos
• Sliced Onions - 2nos
• Slit green chillies - 6nos
• Grated coconut - 1
• Ginger - a small piece
• Coriander seeds - 1tsp
• Poppy seeds - 1tsp
• Mustard seeds - 1tsp
• Cumin seeds - 1tsp
• Curry leaves - few sprigs
• Asafoetida - a pinch
• Oil for frying
• Salt to taste

Method of Preparation :

Wash and peel potatoes, marrow, carrot and ash gourd. Cut all the vegetable into cubes. Extract coconut milk from the grated coconut. Grind ginger, coriander and poppy seeds to a smooth paste. 

Cook the vegetables with onions, green chillies, coconut milk, ground masala and 1¹/₂cups of water. When it is done allow to simmer on a low fire.

Heat oil in a pan and add mustard, cumin seeds, curry leaves and asafoetida. As soon as the mustard crackles, remove from fire and season curry with this.