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


Coconut Oil – 1½ TBS

Curry leaves – 5 Nos

Yield –1½ liter




  • 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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