Serves: 4

Ingredients:

• Vegetables: White pumpkin (poosanikai) or Eggplant or Drumsticks
• Yogurt 4 cups
• Toor dal 2 tsp
• Raw rice 2 tsp
• Jeera ½ tsp
• Red chilies 4
• Asafoetida a pinch
• Chili powder ½ tsp
• Curry leaves

Method:

1. Fry toor dal, raw rice, jeera, red chilies and  safetida in a pan without oil separately and grind everything combined into paste. Add 2 cups water to paste and keep aside
   • If using  safetida powder then just add it to the mix in the end
2. Cut vegetables into bite size pieces. Boil with a pinch of turmeric powder and salt till the vegetables are cooked and then strain to remove all water and keep aside
   • If using drumsticks then first fry without oil till half fried then add 1 tsp oil and a pinch of salt and fry
3. In pan add oil and fry mustard seeds, urad dal, and jeera
4. Add the vegetables and fry for 2 minutes
5. Then add the paste from step 2
6. Keep stirring without any break. The mix will start to thicken
7. Add the yoghurt and reduce heat to medium. Keep stirring for 3 minutes
8. When the gravy starts to heat up and vapors start to form turn off and remove from stove. Garnish with curry leaves