Preferred vegetables (All cut to 1″ size and finger thickness)
Shelled peas 1/2 cup
White pumpkin 1 cup
Yellow pumpkin 2/3 cup
Potatoes 1 cup
Carrot 1 cup
Yam 1 cup
Chow chow 1 cup
Beans 1 cup
Drum stick 10 pieces
Sour curds 1-11/2 cups
Green chillies 6-7
Grated Coconut 3/4 cup
Raw rice 3 tsp (Soak for 30 min)
coconut oil 4 tbsp
Curry leaves 5 sprigs
Boil the vegetables in a cup of water till cooked and add salt to it.
Grind into a paste the ingredients: coconut, chillies, cumin seeds, rice and mix them into the curds.
Add the paste to the boiled vegetable and bring to boil. Remove from flame and temper with hot coconut oil. Add the curry leaves to the hot oil.
Cooking tip: In case the curd is not sour enough add some sour cream the paste.
To avoid excess cooking of vegetables, boil the hard vegetables (except pumpkin) for just one whistle or less and then add the pumpkins and cook for a short time.