Ingredients
Water – ¾ cup
Suran – 175 g
White Bhopla –250 g
Lal Bhopla – 150 g
Beans – 125 g
Carrot – 80 g
Kacca kela –200 g
Total – 980 g
Salt – 1¾ tsp
Turmeric – ¼ tsp
Curd (thickly set) – ½ cup
Coconut paste – 1 cup
Green chili –1¼ Nos
Tadka
Coconut Oil – 1½ TBS
Curry leaves – 5 Nos
Yield –1½ liter
Process
- Cut all the vegetables in 2-inch long finger shape. Wash each vegetable separately and drain the water.
- Grate and grind coconut with little or no water. Add ¼th portion of curry leaves and green chili while grinding.
- In a thick bottom vessel, boil water along with Turmeric and salt.
- Add white pumpkin and beans. Stir and cover.
- After 2 minutes add suran, and carrot and bring back to boil.
- Add remaining vegetables after 2 minutes. Cook together till the vegetables become tender. Add ground coconut. Stir and cook for 2 to 3 minutes more.
- Heat coconut oil in a small tadka vessel. Add the remaining curry leaves and cook till the leaves become crispy. Stir in the contents in to the cooked vegetables.
- Switch off the flame and add and stir curd in end.
- Notes:
- Consistency should not be liquid, watery or flow down, rather it should be thick.
- Kacca kela and suran absorbs water, so take care.
Suggested Side Dishes: Plain Rice, shambar, rasam, papadam/ apalm
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