Preparation / Directions:
Mixed vegetables (available south Indian veggies like kumbalanga (similar to cucumber), kathirikka (baingan or eggplant), padavallanga (snake gourd) or padaval (chundakka) drumsticks(muringakka), raw plantain etc.
You can also use carrots (1 or 2 only, else it become too sweet), japanese or any variety long eggplant, long beans or french beans, cucumber,raw banana, potaoes, zucchini other kinds of squash, and canned drumsticks.
If using plantain or raw banana, cut into long strips ( 2 inches x half inch x .25 inches approx.) and mix with some yogurt (2 tablespoons) and keep aside for 10 minutes. Rinse well before boiling - plantains also require more cooking time than other veggies. Slice them very thin.
If using canned drumsticks, add only at the very end. Also reduce the salt you add.
The total sliced vegetables should total approximately five cups. When boiling add very little water if the veggies you add are rich in water (cucumber, cumbalanga etc.)
Add the sliced green chillies to the boiling vegetables if you don't like it too hot. Else blend it with the coconut.
Other ingredients:
1 or 2 green chillies one teaspoon cumin seeds 1/2 teaspoon turmeric powder raw coconut or dessicated coconut (1/2 cup) salt to taste 3 Tablespoons yogurt or 1 Tablespoon lemon juice or 1/3 cup diced raw mango fresh curry leaves
Boil the veggies with water (say 1/2 cup), salt and turmeric powder. Add the veggies that take longer to cook like plantain first, then beans etc.
Meanwhile, blend the coconut to a smooth or semi-smooth paste with the green chillies or half the green chillies, and cumin.
When the veggies are almost cooked, add this blended paste and curry leaves cook for a few minutes. Finally add the yogurt/lime juice/raw mango and mix it in. You can season with mustard seeds if you wish but I prefer not to add any more oil (the coconut has enough of it). Serve the above with rice, pappadums and plantain chips.
Maya Nai
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