• Coconut 1 finely-grated
  • Channa Dal 1 tsp roasted
  • Urad Dal 1 tsp roasted 
  • Asafoetida (heeng) 1/4 tsp
  • Green Chilies 2
  • Turmeric Powder 1/4 tsp
  • Assortment of vegetables, excluding salad and leafy vegetables and beetroot (cut and diced)
  • Blanch the diced vegetables and set it aside for later use. 
  • Grind channa dal, urad dal, asafoetida and green chillies to a paste. 
  • Heat ghee in a separate shallow pan and add the grounded paste. 
  • Fry lightly till it emits fragrance. Add the grated coconut and saute it over a low flame. 
  • Add the blanched vegetables and cook till done. Add salt to taste. Serve hot.

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