Blogging has become impossible with the time juggle I am in to. Today has turned to be one of those run dry days when i don't see my friends online or available on phone...so sat down to post. Life is treating me fairly good no doubt...but driving here shakes the hell out of me. I hang on to dear horn and kick the brake pedal probably the number of times breathe in there. My friends in the US have been telling about the temperatures raising there. Well it's the same here but just that it doesn't bring in smiles n plans but brings with it a lot more than one can bargain for : the power shut downs n water problems. Done with all my negative note now to the positive mode , this post is dedicated to my best friend from my childhood days...seems to be her husband's favorite dish....so here u go dear S... hope Mr R enjoys this!
Now about the recipe...it is a wonderful assortment of veggies simmered in coconut paste and in the end lightly coated with a creamy yogurt and seasoned with hing and curry leaves in hot coconut oil. Now to say more about it, it is a kerala dish, tastes heavenly . The subtle spices add to the taste of the dish. The choice of the vegetables play a very important role here. Tastes best when eaten with rice or adai.
vegetables cubed-200gms(carrots,beans,white pumkin,yam,chow chow)
green chilles-5 nos
coconut grated- half a coconut (medium size)
curry leaves-a few
salt to taste
Grind the coconut along with jeera and green chillies and keep aside. Cook the veggies till tender and then turn in the ground paste, add salt and simmer it for sometime. Once your required consistency is reached, turn off the stove and stir in the yogurt and season it with hing and curry leaves. Serve it with rice or adai.