- Ash gourd ( Vellarikka) – 100gms
- snake gourd (Padavalanga) – 100 gm
- Long runner beans(Achinga/Payar) – 100 gm
- Drumsticks (Muringakkai) – 3 nos
- Elephant yam(Chena) – 100 gm
- Carrots – 2 nos
- Raw banana(Paccha Ethakkai) – 100 gm (cut into 1” pieces and put them in water)
- Turmeric powder -½ tsp
- Chili powder – ½ tsp
- salt – to taste
- Green chilly – 4-5 nos
- Curry leaves –a few
- Cumin ( jeera ) – ½ tsp
- Shallot ( kunjulli ) – 3- 4 nos
- Sour curd – ¼ cup ( or you may use raw mango instead )
- Coconut grated – ½
- Coconut oil – 3 tbspoons
- Cut all the vegetables in the same length, about 1 1/2 inch long pieces.
- Place them along with turmeric powder, chili powder, salt, some curry leaves and 1 tbsp coconut oil and sufficient water in a vessel and keep it on fire. (Do not add too much water as it might overcook the vegetables.)
- Cover and allow it to cook. When the vegetables are cooked, add beaten curd ( or the raw mango pieces) and cook with the vessel open, let it be almost dry.
- Grind together grated coconut, cumin seeds, small onions, green chilies and curry leaves into a coarse form.
- Add the coconut mixture and mix gently ( not to break the vegetables )
- Allow all the water to evaporate on slow fire, adjust salt, add coconut oil and curry leaves and mix gently.
- Remove from flame and cover the vessel with a lid. Serve with rice