A traditional Kerala dish that makes a great side for rotis, pooris, and rice.
1 ½ cups winter melon, peeled
1 ½ cups pumpkin, peeled
1 cup zucchini
½ cup string beans
½ cup french beans
¾ cup carrots
½ cup peas
3 or 4 potatoes
1 cup yam, peeled
3 drum sticks (vegetable found in East Indian grocery stores)
Note: You can add almost any vegetable, but avoid tomatoes, eggplant, okra, cabbage, broccoli, beets, radish, turnip, and sweet potatoes.
1 cup coconut shavings
3 or more green chilies
1 ½ teaspoon cumin seeds
3 or 4 shallots peeled
1 ½ cups yogurt
½ teaspoon turmeric powder
1 twig of curry leaves
2 tablespoons coconut oil
salt as needed
1. Wash and cut the vegetables into 1 ½ inch strips.
2. Sauté the vegetable in 1 teaspoon coconut oil using a thick bottom pan.
3. Add ½ cup water, turmeric powder, salt and cook over low flame. Keep covered. Vegetables should be cooked tender but should not break.
4. Grind coconut shavings, green chilies, cumin seeds and shallots for gravy. Add this to the cooked vegetables and cook over low flame for 5 minutes.
5. Now add yogurt, and more salt if necessary.
6. Finish with chopped curry leaves and drizzle with coconut oil. Mix well and serve.