Mixed Vegetable Asthram

Ingredients (Serves 8 – 10)

1. Chembu / taro root – 4 – 5 small

Sweet potato – 1 small

Elephant yam / chena – 1 – 1.5 cup, cubed

Raw plantain – 1 small, peeled and cubed

Yellow cucumber / vellarikka – 1 – 1.5 cup , cubed

2. Green chilies – 2 – 3, slit

Curry leaves – A few

Turmeric powder – 3/4 tsp

Chilly powder – 3/4 tsp

Salt – To taste

Water – 1 cup or as required

3. Grated coconut – 1.5 – 2 cups

Shallots – 4 – 5

Cumin seeds – 1/2 – 3/4 tsp

4. Yoghurt – 3/4 – 1 cup, beaten

5. Coconut oil – 1.5 tbsp

Mustard seeds – 3/4 tsp

Dried red chilies – 2 – 3, broken

Shallots – 5, thinly sliced

Curry leaves – 1 sprig

Method

1. Grind the grated coconut along with shallots and cumin seeds to a fine paste.

2. Peel the taro roots, sweet potato, elephant yam, plantain and cucumber and wash them. Cut them into medium cubes. Add the ingredients numbered 2 and cook for 2 whistles.

3.  Open the cooker and slightly mash the vegetables. Add hot water, if required. Add ground coconut paste and cook for 4 – 5 minutes. Switch off. Let sit for 15 minutes until it cools down a bit. Add beaten yoghurt and mix well. Cook for 1 – 2 minutes at low heat until the raw taste of coconut is gone. Taste check for salt. Switch off.

4. Heat 2-3 tsp coconut oil in a small pan. Fry pearl onions until light brown. Now add curry leaves. Fry until the pearl onions turn brown. Pour on top of the curry. Close with a lid and keep aside for 15 mts. Serve with kanji / rice.