Ash gourd -3/4 cup
Cucumber – 1 cup
Raw plantain -1
Raw Mango – few pieces (5-6 medium size pieces)
Elephant foot yam -100 grams
Curd -2 tbsp
For the grinding
Grated coconut – 1 cup
Cumin seeds /Jeera – 1/2 tsp
Green chilli -3
For the seasoning
Coconut oil – 2-3 tsp
Curry leaves – few
Peel the skin and cut all the vegetables into 2 inch long piece.
Coarsely grind grated coconut, green chillies and cumin seeds. Keep it aside.
Pressure cook the rest of the vegetables adding salt and turmeric powder for 2 whistles.You can cook in open pan also.The vegetables should be soft but not mushy. (use very less water and cook)
Add the grounded coconut paste and cook for a few minutes. Remove from flame.
Add curd and mix well. Check for salt. Season with coconut oil and curry leaves.
It is a fantastic side dish for rice and I love it with adai also.
Note – You can skip curd, if you are adding raw mangoes or add according to the sourness you want. Since I love curd, I have added very less quantity in-spite of adding raw mangoes.
Meet you all again with another interesting post, till then it is bye from Padhu of padhuskitchen.com.