Ingredients:

• Beans – 1/4 cup (cut into 1.5 inch strips)
• Carrots – 1/4 cup (cut into 1.5 inch strips)
• Vaazhakkai – 1/4 cup (cut into 1.5 inch long strips)
• Karunakezhangu – 1/4 cup (cut into 1.5 inch long strips)
• Drumstick – 8 1.5 inch pieces
• Kothavarangaai – 1/4 cup (cut into 1.5 inch long strips)
• Coconut Oil – 2 tbsp
• Turmeric powder – 1/2 tsp
• Mustard seeds – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Yoghurt/butter milk – 1/4 cup
• Grated coconut – 1/2 cup
• Green chillies – 3 small
• Curry leaves – a few

Method:

In a broad vessel, boil water and cook the cut veggies along with some turmeric and little salt until 3/4th done.

In a pan, heat the oil, splutter mustard seeds, add in the cumin seeds and curry leaves. Then add the cooked veggies with little water and salt. Mix well. Separately grind the coconut and green chillies to a fine to coarse paste and add to this. Stir in the buttermilk. Bring the contents to a boil. Serve hot with rice or adai.