chopped carrot, chow chow(chayote), potato, beans, onion - alltogether 300gm
curd - 60 ml
sugar - 5 gm
Paste of 200gm coconut, chilli - 1 and 1 tsp cumin - 30gm
boiled moongdal - 1/2 cup
salt to taste
coconut oil - 5 ml
mustard seeds - 1 tsp
red chilli - 1
asafoetida a pinch
Boil all vegetables except onion adding enough water and sugar. Heat oil in tava, fry onions. Add boiled vegetables. Mix well and add cococnut paste. As it boils add boiled dal and salt. At last add curd and mix well. Garnish with tampering.
This dish goes well with rice, chapathi and idli also.
The addition of curd and coconut paste enhances the growth of good bacteria and also soothes the stomach wound or say ulcer. The food is easily digestible and is very nutritious for kids as well as old people.
“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin