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Add a photoServings: 4
Ingredients
- 1 c. white squash, (pumpkin), cubed
- 3 c. mixed vegetables*
- 4 med green chiles
- 2 c. plain yogurt
- 1 c. grated fresh coconut
- 10 x curry leaves
- 4 tsp coriander leaves
- 1/8 tsp mustard seeds
- 1/8 tsp turmeric
- 1/2 c. veg. oil
- 2 x dry red chiles
- 1 tsp sugar
- 1 tsp cumin
- 1/8 x split black gram
- 1 pch asafetida, (or possibly 2) salt, to taste
Directions
- * (Minced French Beans, Cauliflower, Drumstick*, Bell Pepper, Potato)
- In a deep pot boil the mixed vegetables in a c. of water till tender. Keep aside. (If there is any water left in the pot, don't throw away it).
- In a blender, blend yogurt, sugar, cumin, grated coconut, turmeric, salt, coriander leaves, a c. of water till well mixed. Pour this mix into the pot containing the vegetables and keep it on medium heat. Add in the green chiles sliced lengthwise and simmer the contents for ten min. (Remember to stir frequently, as yogurt tends to stick to the bottom of the pot). Remove from heat and keep aside.
- In a wide skillet heat oil on medium. When oil is warm add in dry red peppers and fry for one minute. Then add in mustard seeds, black gram and curry leaves. When the mustard seeds pop, add in asafetida. Immediately add in the vegetables and sauce from the pot. Cook for a minute or possibly two. Remove from heat.
- Goes well with plain white rice, pita, paratha, puri.
- *If drumstick is not available, you can add in some other vegetable, like asparagus. Eggplant, however, is not advised because it becomes bitter when boiled in water.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 367g | |
| Recipe makes 4 servings | |
| Calories 482 | |
| Calories from Fat 318 | 66% |
| Total Fat 36.16g | 45% |
| Saturated Fat 7.9g | 32% |
| Trans Fat 0.7g | |
| Cholesterol 16mg | 5% |
| Sodium 144mg | 6% |
| Potassium 708mg | 20% |
| Total Carbs 34.43g | 9% |
| Dietary Fiber 9.2g | 31% |
| Sugars 8.02g | 5% |
| Protein 11.18g | 18% |
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