Yogirathna


Potatoes			3
Green peas			1/2 cup
Cucumber			1
Ashgourd			Small piece
Onions				2
Carrot				1
Tomatoes			2
Cauliflower			Small piece
Green chillies			4
Fresh coconut grated		1 cup
Ginger				1" piece
Coriander seeds			1 tsp
Poppy seeds			1 tsp
Mustard seeds			1 tsp
Cumin seeds			1 tsp
Curry leaves			Few sprigs
Asafoetida			1/2 tsp
Oil				For frying
Salt				To taste

  1. Wash and peel potatoes, carrot and ashgourd. Cut into cubes.
  2. Chop tomatoes and slit green chillies.
  3. Grate coconut and extract coconut milk.
  4. Grind poppy seeds, coriander seeds and ginger to a smooth paste.
  5. Place all the vegetables in one container with green chillies, coconut milk and the ground masala and add 1 1/2 cups of water. Cook untill the vegetables are cooked.
  6. Transfer cooked vegetables to another vessel and allow to simmer on a low fire.
  7. Heat a little oil, add mustard, cumin seeds, curry leaves and asafoetida.
  8. As soon as the mustard crackles, remove from fire and temper curry with this. Will be tasty with rice. 
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