Ingredients

• 250 gm. mixed vegetables, six to seven vegetables of your choice, potatoes, aubergines, carrots, peas, capsicum, white pumpkin, raw green banana and so on.

• 1/2 grated coconut. If you can't get this, 2 tbsp. desiccated coconut soaked in a tbsp. of milk will do.

• 1/2 a cup of sour or mature yoghurt*, lightly beaten

• 5-6 green chillies, slit length wise

• Salt to taste

• 2 tbsp. of coconut oil

Instructions

1. To make the paste, grind the coconut and chillies together with very little water.

2. Slice the vegetables into thin long strips and boil them until partly cooked.

3. Add the coconut paste and mix well.

4. Boil the mixture briefly, then take off from the stove.

5. Add the yoghurt and the coconut oil. Stir well and add a few curry leaves. Do not heat again.

Notes

• *Tips for cooking with yoghurt:

• Always use full fat yoghurt, if possible. Skimmed milk yoghurt sometimes curdles during cooking. If you wish to use low fat yoghurt, add 1 heaped teaspoon of plain or corn flour per cup of yoghurt.

• Make sure that the dish you are cooking is at room temperature. If yoghurt is cooked straight from the fridge, it may curdle.

• When adding yoghurt during cooking, take out a few tablespoons of the hot food in a bowl, mix yoghurt, warming it a bit and then stir it back into the hot dish.

• Substitute sour cream for yoghurt, using only half the amount.