Vegetable Yogi Rathna - Indian Specialty Recipe

Vegetable Yogi Rathna - Indian Specialty Recipe

1 INGREDIENTS

* Potatoes, Tender white, pumpkin, French beans, lentils,
* yam, ash-gourd, peas and cashew nuts (broken into bits) 1/4 lb each
* Coconut 1 large
* Green chilies (sliced in two) 5
* Salt to taste
*
* For seasoning:
*
* Mustard seeds 1 tsp
* Cumin seeds 1 tsp
* Bay leaves
* Ghee

2 COOKING DIRECTIONS

1. Wash and chop all the vegetables finely, then boil them in sufficient water.
2. When they are half-cooked, add salt, green chilies and cashew nuts and continue cooking till tender.
3. Grate the coconut and grind with a little water.
4. Extract the milk, and strain it through a fine muslin cloth.
5. Set aside.
6. Grind the coconut again and extract the thinner milk.
7. Add this second milk to the cooked vegetables and stir well.
8. Lower heat and let it simmer for 2 minutes.
9. Remove from heat, pour in the thick coconut milk and stir well.
10. Fry the mustard seeds, cumin seeds and bay leaves in a little ghee and add them.
11. Serve hot with puris or chappatis.