Brinjal : 1, medium
Beans : 4-5
Ash gourd : 1/4 cup
Drumstick : 1
Carrot : 1
Snake gourd : 1/4 cup
yellow Pumpkin : 4-5 long slice
Yam : 1/2 cup
Beans : 4-5
Ash gourd : 1/4 cup
Drumstick : 1
Carrot : 1
Snake gourd : 1/4 cup
yellow Pumpkin : 4-5 long slice
Yam : 1/2 cup
Raw bananas - 2 medium sized
Turmeric powder : 1/2tsp
To Grind
Raw rice- 3 tbsp.
Fenugreek -1/2 tsp
Fenugreek -1/2 tsp
red chilis- 3
To Seasoning
mustard seeds
curry leaves
coconut oil
Preparations
Oil a nonstick kadai, add the mustard seeds, curry leaves, and asafoetida, and stir-fry.
Add the chopped raw banana as well as the turmeric powder.
Cook the raw banana pieces under cover until they are 3/4 done. Stir continuously while adding water as necessary.
Now add the brinjal, lady's finger, and pumpkin chunks, along with salt to taste, and thoroughly stir.
Cook all the vegetables, covered, for 4 to 5 minutes, or until they are all soft.
When the vegetables are finished cooking, use about 1/2 cup of water to extract a thick tamarind juice. To the cooked vegetables, add this tamarind extract. If using, add the jaggery at this point and simmer, covered, over medium heat, stirring frequently, until all the moisture has evaporated.
The roasted and pulverised powder has now been added; combine well, then turn off the heat. After adding the powder, if you'd like you can cook for a further 3 to 5 minutes on low heat.