Serves: 2-3. Duration: 20 minutes
50g chopped bottle gourd and drumstick, each
100g chopped carrot, beans, brinjal, potato, and cauliflower, each
1/2 coconut, grated 4-5 green chilies
200g beaten curd
1-2 dry red chilies
1tsp mustard seeds
5-6 curry leaves
Chili powder and salt as per taste
Make a paste with green chilies and coconut.
Wash and roughly cut each vegetable into 1-inch pieces.
Microwave the veggies in half a cup of water for 10 minutes
Add the coconut and chili paste, and salt, to the microwaved vegetables and microwave for 6 minutes
Heat the oil for 30 seconds and add in the dry red chilies, curry leaves and mustard seeds and microwave for 2 minutes.
Pour the tempered oil on the vegetables and microwave for another 2-3 minutes.