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Mixed Vegetable Yogurt Curry
Method
- Cut long beans into 2 cm long pieces. Slice gherkins.
- Peel and dice rest of the vegetables.
- Add enough water to cover and simmer till soft. Add salt tot taste, simmer for 2 more minutes.
- Roast green and red chilies with 1 tsp oil. Add urad dal and coriander seeds.
- Roast for few more seconds. Grind the roasted ingredients with coconut to a paste.
- Add the ground paste to cooked vegetables and simmer for 2 to 3 minutes. Remove from fire and stir in the curds.
- Heat the oil, season with mustard and curry leaves and add to the curry.
Ingredients:
long beans (karamani, chowli, snake beans) - 100 g
yellow pumpkin - 150 g
ridge gourd - 150 g
gherkins (kovakkai, tendli) - 150 g
sweet potato - 150 g
grated coconut - 1 cup
green chilies - 2, slit
red chilies - 3
urad dal - 2 tsp
coriander seeds - 2 tsp
curds - 1 cup, beaten till smooth
oil - 1 tbsp
mustard - ½ tsp
curry leaves few
salt to taste
long beans (karamani, chowli, snake beans) - 100 g
yellow pumpkin - 150 g
ridge gourd - 150 g
gherkins (kovakkai, tendli) - 150 g
sweet potato - 150 g
grated coconut - 1 cup
green chilies - 2, slit
red chilies - 3
urad dal - 2 tsp
coriander seeds - 2 tsp
curds - 1 cup, beaten till smooth
oil - 1 tbsp
mustard - ½ tsp
curry leaves few
salt to taste
RECIPES BY CHANDRI BHAT
