Friday, June 8, 2012



Raw Banana -1
Snake Gourd - 1
Ridge Gourd - 1/2
Bitter Gourd - 1/2
Brinjal - 1 large or 6 small ones, preferrably the green variety.
Raw Mango - 1/2
Carrots- 2
Gherkins - 8
Black-eyed Peas Beans\Karamani - 8
Yellow cucumber - 1/2 medium sized
Green Chillies - 3
Oil - 1/4 cup (use Coconut Oil for authentic taste)
Red Chilli powder - 1/2 tsp
Salt to taste

For Gravy:

Coconut, grated - 1 1/2 cups
Turmeric Powder - 1/4 tsp
Cumin Seeds - 1/4 tsp

For Seasoning:

Mustard seeds - 1 tsp
Oil - 1 tsp
Dry Red Chillies - 2
Curry Leaves - 10


  1. Slice green chillies vertically into two.
  2. Slice gherkins vertically into 4 or cut them diagonally.
  3. Cut Black-eyed peas beans into inch long pieces.
  4. Cut all the other vegetables into 1" inch pieces.
  5. Take all these vegetables, except green chillies, in a large vessel, add water to the level of vegetables.
  6. Add red chilli powder and salt. Boil until vegetables are just cooked.
  7. Blend coconut, turmeric powder and cumin seeds into smooth paste adding little water.
  8. Add this to the cooked vegetables along with slit green chillies. Let it boil.
  9. Turn off the heat just when the gravy starts boiling.
  10. For seasoning, heat oil, add mustard seeds, dry red chilli pieces and curry leaves.
  11. When mustard seeds start spluttering, add this to the gravy.
  12. Pour 1/4 cup oil on top of the gravy and mix just before serving.
  13. Serve with rice.


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