Friday, July 9, 2010


1. Pumpkin (Mathanga)-1/4 cup
2. White Gourd (Kumbaalanga)-1/4 cup
3. Colocasia (Chemb)- 1/4 cup
4. Green chillies- 3
5. Coconut Milk- 2 cup
6. Heeng/Asafoiteda- 1/4 tsp
7. Salt, to taste
8. Curry leaves, a few

1. Cook the vegetables with the slit green chillies, salt, some curry leaves and 1 1/2 cup cocnut milk mixed in 3/4 cup water.

2. When the vegetables are cooked, pour in the rest of the coconut milk, curry leaves and 1/4 tsp heeng. Mix well without mashing the vegetables. Do not allow to boil. Switch off the flame and serve as a side dish for rice.

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