Ingredients vegetarian 4 servings

7 cups Vegetables (diced) (white pumpkin, yam, beans, peas, drumstick, snake gourd, cauliflower, yellow pumpkin etc.) 1 Coconut 10 No. Green chilies 1 Cup Tamarind 2 tbsp. Coconut oil a few curry leaves salt to taste 1 tsp turmeric powder

Directions

1. Soak tamarind in hot water for 10 minutes.
2. Boil all vegetables in tamarind water with salt and turmeric powder.
3. Grind coconut and green chilies in a grinder to paste.
4. After the vegetables are cooked add the ground paste to the vegetables.
5. Let the mixture boil for sometime.
6. Add two tbsp. of coconut oil for taste.
7. Put curry leaves and remove from fire.
8. Little bit of curds (sour) can be added if tamarind is less.

Comments

Arti .M

how do you call this dish non fat when it has 2 tsp of coconut oil which is high colestrol and saturated in fat