Vegetable cooking tips

• To ensure that ladyfingers don’t turn black or stick to the vessel while cooking, add a spoonful of curd to them.
• To boil potatoes faster, add a little turmeric and oil to the water.
• For tasty chutney grind two cucumbers, one tomato, a few cumin seeds, ginger and green chilly. Add salt and lime juice to taste.
• Add a cup full of grated beetroot or carrot to the coconut while making burfy. You will have a natural colouring and added nutritional value too.
• To store chilly powder longer, keep a piece of asafetida in the container.
• For soft cakes, add a teaspoon of glycerin to the batter.

Ingredients

• Mixed vegetables – 750gms (Raw banana, Drumsticks, Yam, Carrots, Beans, Lady’s Finger, 1 small piece of bitter ground, White pumpkin)
• Green Chilies – 8
• Curd – 2 cups
• Coconut – 100gms
• Turmeric powder – 1tsp
• Chilly powder – ½ tsp
• Salt – to taste
• Coconut oil – 1 tbsp

Method

• Cut vegetables into 1 inch pieces
• Wash and boil the vegetables in turmeric powder, chilly powder and salt, till the vegetables become tender
• Crush coconut with green chilies and curry leaves
• Mix with curd
• Add it to the cooked vegetables. Mix well and boil for a few minutes
• Remove from fire. Add a few curry leaves and 1 tsp coconut oil

Keep covered with a lid for a few minutes before serving