Ingredients:
3 Potatoes
1/2 cup Green peas, shelled
a small piece of Ash gourd
1 Cucumber
1 Vegetable marrow
1 Carrot
a small piece of Cauliflower
2 Tomatoes
2 Onions
a small piece of Ginger
6 Green Chillies
1 Coconut
1 tsp Coriander seeds
1 tsp Poppy seeds
1 tsp Mustard seeds
1 tsp Cumin seeds
a few sprigs Curry leaves
a pinch of Asafoetida
Oil for frying
Salt to taste
Method:
1. Wash and peel potatoes, marrow, carrot, cucumber and ash gourd. Cut into cubes.
2. Chop tomatoes and onions and cauliflower into florets and slit the green chillies. Grate coconut and extract the milk.
3. Grind poppy seeds, coriander seeds and ginger to a smooth paste.
4. Cook with green chillies, coconut milk and the ground masala with 1 1/2 cups of water. Continue to simmer on low flame.
5. Heat oil in a pan. Add mustard, cumin seeds, curry leaves and asafoetida. As soon as the mustard crackles, remove from fire and temper the curry with this seasoning.
6. Serve hot.
