Ingredients
| Quantity | Measure Number | Ingredients Number | Description: |
|---|---|---|---|
| 50 | Grams | Potatoes | Base. For cooking and cutting |
| 50 | Grams | Suran | Base. For cooking and cutting |
| 100 | Grams | Pumpkin, White-Green | Base. For cooking and cutting |
| 50 | Grams | Pumpkin, Red | Base. For cooking and cutting |
| 1 | Medium | Bananas, Green | Base. For cooking and cutting |
| 100 | Grams | Brinjals - black shiny -(Baingan) | Base. For cooking and cutting |
| 100 | Grams | Green Peas (Matar) | Base. For cooking and cutting |
| 50 | Grams | Thendlin | Base. For cooking and cutting |
| 50 | Grams | Chowli Beans/Alsande Sango | Base. For cooking and cutting |
| 50 | Grams | French beans | Base. For cooking and cutting |
| 1 | Nos. | Coconuts - fresh. | Masala for grinding |
| 10 | Nos. | Chillies Red Dry | Masala for grinding |
| 1 | Teaspoon | Jeera (Cumin Seeds) | Masala for grinding |
| 1 | Teaspoon | Turmeric Powder | Masala for grinding |
| 1 | Ball | Tamarind | Masala for grinding |
| 2 | Tablespoon | Ghee | or coconut oil |
| 3 | Flakes/Cloves | Garlic (Lason, Losun) | For seasoning |
| 1 | Teaspoon | Mustard Seed (Sarson) | For seasoning |
| a | Few | Curry Leaves (Kadi patta) | For seasoning |
| A | Little | Salt | for taste |
Method
Wash the vegetables and cut them into small pieces. Boil the vegetables that take longer time first and then those which take less time. Generally, those with thick, and packed pulp take longer. Slender ones take less.
Grind the ingredients kept for the masala, in a little water.
In a little ghee or oil, fry the ingredients for seasoning, add also the masala, frying it a little. Finally add the cooked vegetables, with its water, and boil till ready.
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