Ingredients

• Potato: 1
• Carrot: 2
• Raw plantain: 1
• Cucumber (chopped): 1/2 cup
• Drumstick: 1
• Snake gourd (chopped): 1/2 cup
• Onion: 1
• Raw mango: 1 or 2 (depending upon the sourness)
• Elephant foot yam(chopped): 1/2 cup
• Grated coconut: 1 cup
• Turmeric powder: 1/4 tsp
• Cumin powder: 1/2 tsp
• Shallots: 3-4
• Green chilly: 2
• Water: for cooking vegetables
• Salt
• Curry leaves
• Coconut oil

Initial Preparations:

• Clean thoroughly and chop all the vegetables into medium sized pieces (lengthwise).
• Cut raw mango into thin slices and keep aside.
• Grind together the grated coconut, shallots, 2-3 curry leaves, 1 green chilly, turmeric powder and cumin powder.

Steps:

1. In a pan, put all the vegetables together ,except raw mango , with enough water to cook the vegetables.
2. Add a pinch of turmeric powder  and salt into it.
3. When it starts boiling, add curry leaves and green chilly.
4. Cover it with a lid and allow to cook it in a medium flame.
5. When it is half done, add the chopped mango pieces and mix well.
6. Once the water in drained and vegetables are almost done,  add the ground mix and cover it with the vegetables to get it cooked.
7. After a few minutes, saute well.
8. Add one tablespoon of coconut oil and curry leaves into it. Close the lid so that the aroma of oil and curry leaves spreads into the curry.
9. Open it just before serving and enjoy!!!!!

Tips:

• You can substitute raw mango with curd, tomato or tamarind juice.
• Curd or tamarind juice can be added along with raw mango depending upon the sourness.
• Do not over cook the vegetables.

AVIAL

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