Ingredients:
1 medium carrot (Blanched Diced)
½ cup Cabbage (Shredded)
1 Raw Banana (Blanched and Diced)
½ Cup French Beans ( Blanched and Cut in length)
1 Medium size Potato ( Blanched and diced )
1 green chili (chopped)
1 Tbsp. Black Lentil (Husked)
1 Tbsp. mustard seed
8-10 curry leaves
1/8 Tbsp. asafoetida
1/4 Tbsp. turmeric powder
¼ Tbsp. white pepper powder
1 Tbsp. Coconut oil
3 Tbsp. fresh grated coconut
2Tbsp. Coconut Milk
salt to taste
Use sliced grilled raw banana for garnisasafoetida
Method:
On low flame , heat the oil in a pan. add the mustard seeds and black lentil. Fry till the black lentil turn brown ( but not burnt). Now add green chilies, curry leaves, turmeric powder and asafoetida, saute for half a minute and now add the veggies. sprinkle salt and stir for a minute .Add coconut milk ,cover and let the veggies cook till they are done. Check in between to make sure veggies are cooked ( Shouldn’t take much time as veggies are blanched before hand . Once veggies are cooked and look dry with very little moisture ,add fresh grated coconut and white pepper powder. Garnish with grilled banana slices.
