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Vegetables - 2 cups [beans, carrots, potatoes, drumsticks, raw bananas, cubed and boiled]
Coconut - 3 tbsp (shredded)
Cumin seeds - 2 tsp
Coconut - 3 tbsp (shredded)
Green chillies - 4-5
Buttermilk - 3/4 packet
Turmeric - 1/4 tsp
Coconut oil - 3 tsp (seasoning)
Coriander leaves - 1 tbsp (chopped finely)
Salt to taste |
Roast in a little oil cumin seeds, coconut, green chillies (separatly) and blend to a smooth paste. Add the salt, turmeric and the coconut paste to the buttermilk. Add the boiled vegetables. Heat on a vey low flame till the buttermilk mixture reaches a thick texture. Keep stirring continously. Now add the chopped coriander leaves.
Season with mustard, curry leaves, hing , cumin and red chillies in hot coconut oil.
Serve hot with rice. |
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