Ingredients

The following ingredients have 4 Servings
  • 1/4 cup Potato (chopped into 1 ½- 2 inch pieces)
  • 1/2 cup Carrot (chopped into 1 ½ - 2 inch pieces)
  • 3/4 cup Cucumber (chopped into 1 ½- 2 inch pieces)
  • 1 1/2 cup Raw banana (chopped into 1 ½- 2 inch pieces)
  • 1 1/2 cup Eggplant (chopped into 1 ½- 2 inch pieces)
  • 1/2 cup Beans: (I used French beans)
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Salt or to taste
  • 1/2 cup Water
  • 1/2 cup Coconut
  • 1/2 tsp Cumin seeds
  • 1 Green chili (I used Serrano pepper)
  • Tamarind: small golf size ball
  • 1 tablespoon Coconut oil
  • 1 sprig Curry leaves

Instruction

  • Wash and peel the skin of banana, potato, carrot and cucumber and cut into 1 ½ -2 inches pieces and set aside. Cut the eggplant into 1 ½ -2 inch pieces and set aside
  • Extract juice from the tamarind by heating tamarind with 1/8 cup water for 15 seconds on microwave at high. Strain and set aside the juice.
  • Cook the vegetables with turmeric and salt with 1 1/3 cup of water until it gets cooked well it takes about 25 minutes. Add tamarind juice to the vegetables and cook for another 2 minutes.
  • In the mean time grind coconut with green chili and cumin seeds with ¼ cup of water. Add this ground paste to the cooked vegetables and cook for 1 minute.
  • To this add curry leaves and coconut oil and mix again once again and switch off the flame.
  • Enjoy with rice and sambar.