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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. All vegetables go in it, except perhaps, some mushy vegetables, like, ladies fingers, cabbage, cauliflower, beetroot (it stains the dish), radish, turnip, onion, sweet potato, etc. | 2. Usually used are drumstick, Brinjal,Yam,String beans, Raw plantain,Cucumber,Potato,Ash gourd. | 3. Wash and cut all the vegetables lengthwise into 2" pieces(stick shape). | 4. Boil the vegetables until just done, with turmeric powder and salt. | 5. One should be careful not to overcook the vegetables: they should remain crisp.(There are some vegetables which cook very fast and some which take a long time. | 6. Keep adding the vegetables to the boiling water according to the cooking time, the longer cooking vegetables first and the quicker ones last). | 7. Grind the coconut with green chillies, without using water. | 8. Drain the vegetables. | 9. Put them in a wide mouthed large pan in mild heat, add the coconut mixture, beaten curds, curry leaves and coconut oil and gently toss for few minutes, until all the vegetables are coated with coconut and coconut oil. | 10. If using a spoon, be careful not to mash the vegetables. | 11. Remove from heat add fresh curry leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable	250	g	mixed	205.0	46.5	8.25	0.5
turmeric powder	1	teaspoon		-	-	-	-
coconut	1 1/2	1/2	desiccated	424.8	18.276	3.9960000000000004	40.188
green chilies	5 -8			0.0	0.0	0.0	0.0
curd	3 -4	tablespoons		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
curry leaf	10			-	-	-	-
coconut oil	2	tablespoons		242.62400000000002	0.0	0.0	26.9443

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.