Preparation Time : 10 mins
Cooking Time : 10 - 15 mins
Serves : 3-4 medium servings
Vegetables to be cut in the same size.
Yam, Arbi (Colacasia), Ash Gourd/White pumpkin (Budida gummadikaya), Carrot, French Beans, Cluster Beans, Black eyed Peas (Karamani), Potato, Raw plantain - 50 gms
Drumstick - 1
Thick Curds/ Yogurt - 1/2 cup
Cooking Oil - 2 tsp
Curry leaves few
Grind the following to a smooth paste:
Coconut - 1/2
Cumin seeds- 1 tsp
Green chilli - 4 nos
Method to prepare:
Prep the vegetables and cut them into equal size. If you are using pressure cooker, add salt and water enough to cover the vegetables and put it on high flame, you should switch the flame when the first whistle is about to go. This way the vegetables are half done. Drumstick can be added in the end, so that the shape is retained.
Remove the cooker lid and bring to boil, when it starts boiling, add the coconut paste. Mix well and bring to boil again.
At this stage, add the thick curds and stir well.
In another pan, heat the oil and temper with curry leaves. Pour this hot oil into the boiling pan. It should be done within 2 minutes.
Note: When using coconut oil, it can be added without heating.
Authentic recipe calls for coconut oil, but for those who don't like it can use regular cooking oil
Update on the Mithai Mela:
Thank you everybody for the overwhelming response! I am still trying to wade the sweet assault, will try to do the round up by June 1st, please bear with me.
Have a great weekend!