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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Thursday, September 8, 2011



Drumstick - 3-4 pieces of equal length
Carrots  - 2 medium
Beans  - 10 cut Snake gourd    - 1/4 of the length
Ash gourd  -  200 grams
yam -  200 grams
Plantain  -  1 medium sized
Tamarind -1/2 lemon size ball (dissolved in two cups of water)

Turmeric  powder – 1 tsp
Shredded coconut  - 1 cup (from half of a big sized coconut)
Green chillies - 4 to 6
Cumin seeds - 2 tsp
Coconut oil – 4-6 tbs
Yogurt – 1- 2 cup (Depending on whether you want it dry or with some gravy)
Salt to taste


Cut all the vegetables length wise into 1 or 2 inch pieces. Grind the coconut, green chillies and roasted cumin seeds in a mixer with 3 tsp of curd and little water into a coarse paste like chutney. Add all the washed vegetables to a skillet. Add the turmeric powder and two cups of  tamarind water. Cover with a lid and cook. 

Keep checking in between and sauté till the vegetables become tender. When the vegetables are almost cooked, add salt and cover again. Then add the ground paste to the vegetables and mix well. Add thick yogurt and mix well and cook till all the liquid evaporates or till you get the desired amount of gravy. 

Switch off the flame. Add curry leaves and the coconut oil. Mix well. Serve with adai or hot rice and pappadam.

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