Ingriends
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 100 | Grams | Pumpkin, White-Green | |
| 2 | Tablespoon | Cooking Oil | |
| 1 | Small | Coconut | Grind |
| 1 | Teaspoon | Jeera/Cumin Seeds | Grind |
| 20 | Medium | Chillies Green | slit in two |
| 10 | nos | Chillies Red Dry | Grind |
| 1 | Teacup | Curds | thick |
| 100 | Grams | Sweet Potatoes | |
| 100 | Grams | Suran | |
| 50 | Grams | Carrots | |
| 50 | Grams | French beans | |
| 1 | Small | Snake Gourd | |
| 3 | nos | Potatoes | |
| 2 | nos | Drumsticks |
Method
Grind the red chillies, jeera and coconut coarsely, and keep aside. Cut all the vegetables, into small ieces, wash and boil. When boiled, add ground masala, green chillies, and simmer. Add thick curds and oil and keep down
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