1½ cups coconut gratings
6 green chillies
2 tbsp ghee
½ tsp mustard seeds
1 pinch cumin
1 sprig curry leaves
salt to taste
Chop the selected vegetables, e.g. cow pea beans, ridge gourd, sweet potato, wild bitter ground, sugarcane etc. into pieces of medium
size – 5 cups full.
Wash and cook them in water.
When half done, put split green chillies. When done, put salt to taste.
(Note : Vegetables should be dropped into water in the reverse order of the time taken to get cooked, e.g. first suran, a few minutes
later ash gourd and tender cashewnuts last.)
extract juice from coconut gratings by grinding.
Combine the juice with cooked vegetables. Boil well.
Take out from flame. Season with cumin, mustard and curry leaves in ghee, using a ladle. Cover vessel.