Grated coconut - 1/2 cup
Green chilies - 5
Cumin seeds - 1/2 tsp
Thinly sliced yam - 1 cup
Cucumber Sliced - 1 cup
Snake gourd Sliced - 1 cup
Carrot Sliced - 1/4 cup
Long runner-beans sliced - 1/2 cup
Drumstick - 2
Coconut oil - 3 tblsp
Raw bananas - 1
Raw mango pieces if available
Salt to taste
Grind coconut with green chilies and cumin seeds in paste and keep it aside.
Heat coconut oil in a thick bottom vessel, add vegetables and cook it on a low flame without adding water.
When the vegetables are cooked, add, salt and mix well.
Put bananas and mango pieces in cooked vegetables and cover the vessel.
When steam comes out, add the coconut paste and stir well.
Remove from fire and garnish it with curry leaves .
“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