Ingredients (Serves 5)
1. Ethakka / raw plantain – 1 small, peeled and cut into small pieces
Okra / vendakka – 10 – 12 small or 1/2 – 3/4 cup, cut into medium thick rounds
Carrot – 1 medium, cut into small pieces
Kovakka / ivy gourd – 10, cut into small pieces
Turmeric powder – 1/2 tsp
Salt – To taste
2. Green chilies- 4, slit
Curry leaves – 1 sprig
3. Turmeric powder – 1 pinch
Chilly powder – Around 1 tsp
Salt – Optional
3. Oil – For deep frying
1. Combine all the ingredients numbered 1.
2. Heat oil in a kdai over medium high heat and fry the vegetables until slightly crisp, takes about 10 – 15 minutes. Few minutes before the veggies are ready to be removed, add a few slit green chilies and curry leaves. Fry for a few more minutes. Do not over fry. Using a slotted spoon, transfer the fried vegetables to a bowl lined with paper towel. Remove the paper towel and add a pinch of turmeric powder, chilly powder and salt,while still hot. Add salt, only if required. Toss well. It tastes superb with hot rice.