Chayote squash-1/2 

Carrot -1
Beans -6
Potato -1 big



Green chili-2 slit


Grated coconut - 3/4 cup
Turmeric-1/4 tsp
Cumin seeds /Jeera - 1/4 tsp
Green chilli -2

Garlic-2 pods

Yogurt/Curd -1/2 cup

Coconut oil - 2 tbsp
Curry leaves - a sprig

Cut the veggies finger length. Cook them with a little water and salt. Meanwhile coarsely grind coconut, turmeric, cumin, green chilies and garlic. Add this to the 3/4th cooked veggies. Once they are cooked through, combine the beaten curd and switch off the stove. Mix in the coconut oil and the curry leaves and close it with a lid until it is ready to be served.


1. My Mom-in-law adds almost every vegetable. You can do so too. 

2. If you are using veggies that give out water, you can                         reduce the amount of water you add while cooking.

3. The veggies should be just cooked but not mushy.

4. The last step of adding coconut oil and curry leaves is  

     very important. it gives the dish an authentic flavor and