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November 20, 2008

Yogirathna

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Region : Karnataka
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Recipe
 

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
  Popular Tags:
   Carrot,   Cucumber,   Gourd,  



 

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.

 
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