Recipe from Roopa Anand (Premila’s mom).
Ingredients:
- 1 small ash gourd, peeled seeded, and in chunks
- 1 1/2 cup ivy gourd, quartered lengthwise
- 1 small eggplant
- 2 green plantains
- 1 1/2 cup long beans, in 1-2 cm pieces
- green chillies
- turmeric
- Cayenne pepper
- 3/4 cup coconut chunks
- 1/2 teaspoon cumin
- 1/2 teaspoon black mustard seed
- 1 teaspoon canola oil
- curry leaves
- 2 dried red chillies
- 1/2 cup Greek yoghurt
Preparation:
Add 1/4 teaspoon of turmeric to a medium bowl of water. Shave ridges off outside of plantains. Remove ends. Cut into 1/2 moons approximately 1/2 inch thick. The plantain will still have most of the peel. Rinse in turmeric water and drain.
Chop eggplant into 1 inch chunks and rinse in salt water.
At this point you should have approximately equal amounts of eggplant, plantain, ash gourd, ivy gourd, and beans. Place all in sauteuse with 3 chillies (stems removed, split). Add 1/4 teaspoon each of turmeric and Cayenne pepper and 1/2 cup water. Cover, and cook over low heat until all are cooked (~40 min).
In the meantime, in blender add 1/2-3/4 cup of coconut chunks with equal amount water and 1/2-3/4 teaspoon cumin. Blend on high until smooth. If too thick, add additional water. Set aside.
In a heavy shallow pan over medium heat, heat canola oil until very hot. Add mustard seed. When they start to pop, turn off the heat and add red chillies and 8 curry leaves and toss.
When vegetables are cooked, add coconut mixture and bring to a low boil. When up to temperature add mustard mixture, and an additional tablespoon of shredded curry leaves.
Place yoghurt in serving dish. Slowly mix in liquid from curry by spoonfuls (temper) until warm. Add remainder of vegetables and mix into yoghurt. Salt to taste.