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For making this you can use vegetables like pumpkin, lentils, ridge gourd tender cashewnut gherkin and a potato or a small sweet potato.
Ingredients
diced vegetables of your choice
coconut milk, thick and thin
split green chillies
salt
ghee
mustard seeds
geera
curry leaves
Method
Prepare coconut milk thick and thin separately.
Cut the vegetables and add split green chillies and salt and cook in just enough thin coconut milk.
When the vegetables are cooked, add thick coconut milk and bring to the boil.
Season with ghee, mustard seeds, jeera and curry leaves.
Variation Instead of seasoning add 2-3 teaspoons of coconut oil and hing water just before removing the curry from the gas.
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