|Curry leaves||2 stick|
Cut all the ingredients lengthwise to around 11/2 cm long.
Add salt,turmeric powder,split green chillies and a tsp of coconut oil and cook untill no water remains.
Add curd and mix well and cook till all curd is absorbed and no water remains.
Coarsely grind coconut with chilly powder and cumin seeds.
Add this to the vegetable mix .Stir well.
Add the coconut oil and curry leaves crushed in between your hands.
Put off the flame. Mix well. Do not cover the utensil for 5 minutes since there is a chance of water vapour settling on top of the avail.
Note: If you are cooking in a cooker do not add any water while cooking. In pot cooking add water just above the level of the vegetable.
Instead of curd you can use raw mango or tamarind.