Yam 15 g
Snake gourd 5 g
String beans 5 g
Carrot 10 g
Drumstick 10 g
Cucumber (yellow) 15 g
Banana, raw 1
Raw mango a little
Coconut oil 3 tsp
Turmeric powder 1 tsp
Chilli powder 1 tsp
Salt to taste
Coconut (grated) ½ of one coconut
Cumin seeds 1 tsp
Green chillies 10 g
Curry leaves one sprig
Coconut oil 3 tsp
Slice the yam into thin long pieces and place it in water.
Slice the drumstick, snake gourd, string beans, carrot and cucumber into thin long pieces and place it all in water in another vessel.
Cut the banana length-wise into long pieces and soak in water separately.
Slice the raw mango and keep aside separately.
Heat coconut oil in a small frying pan, and add the drumstick, string beans, snake gourd and carrot one after the other.
The yam must then be placed on the top.
Place the cucumber on top of the yam.
The cucumber must be right at the top, or the yam might turn darker in colour.
The vegetables are placed in this way because they are to be cooked without water.
Finally add the turmeric powder, chilli powder and salt carefully on top of the arranged vegetables.
Close the vessel with a lid and cook on a low flame. When the vessel heats up, mix all the vegetables well together.
When the yam is three-fourths cooked, add the banana and the raw mango, and keep the vessel closed with a lid to cook.
When all the vegetables are cooked, open the lid and make a small hole in the centre of the vegetables.
The water that collects in this hole should be scooped out with a big spoon and poured over the vegetables.
When all the water has gone, mix well together the grated coconut, cumin seeds and green chillies along with the curry leaves and blend it well together.
Now add the coconut oil to this, heat it all well and remove from the flame.