Ingredients:

2 1/2 cups vegetables, chopped lengthwise  ( I used raw plantains, carrots, drumsticks, beans, long beans, ash gourd and yam)
5 green chillies
3/4 cup grated coconut
1/2 tsp cumin seeds
1/2 cup sour yogurt, beaten
2 sprig curry leaves
2 tbsp coconut oil
salt to taste

Preparation:

1. Cut the vegetables into 2 inch long pieces ( about 2 1/2 cups of vegetables chopped lengthwise).
2. In a pan, add the chopped vegetables and cook it with 2 slit green chillies and salt adding little water, stirring in between (or you can pressure cook for a whistle on medium flame and open immediately by placing the cooker under water, otherwise the vegetables will turn mushy).
3. Coarsely grind grated coconut, cumin seeds, 3 green chillies, little salt and 1 tbsp water together and keep it aside.
4. When the vegetables are cooked and the water dries up, add the yogurt and mix well and cook it for 2 minutes on low flame.
5. Then add the ground coconut mixture, mix well and cook covered for 2-3 minutes on medium flame till the raw taste of coconut mixture is gone. Adjust the salt.
6. Add the coconut oil and curry leaves and switch off the flame. Close the lid and keep it aside for 2 minutes and then mix it well. Serve with rice..

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