Yogiratna

Total Time: 39 mins Preparation Time: 20 mins Cook Time: 19 mins

Ingredients

• Servings: 6
• 3 medium potatoes, peeled and cut into medium-sized cubes
• 1/2 cup fresh green peas
• 2 medium cucumbers, peeled and cut into medium-sized cubes
• 1/2 cup ash gourd, peeled and diced
• 1 medium carrot, peeled and cut into medium-sized cubes
• 1/4 cup cauliflower floret
• 2 medium tomatoes, peeled and grated
• 2 tablespoons cooking oil
• 1 teaspoon ghee (optional)
• 1 teaspoon mustard seeds
• 4 green chilies, slit
• 3/4 teaspoon cumin seed
• 3 -5 curry leaves
• 2 cups grated fresh coconut
• 1 teaspoon coriander seed, to be ground into a coarse paste
• salt
• 1 inch ginger, to be ground into a coarse paste
• 3 -5 sprigs fresh coriander leaves, to garnish

Recipe

• 1 firstly, add a cup of water to the grated coconut and grind it in a mixer.
• 2 pass it through a sieve.
• 3 squeeze out the pulp.
• 4 keep the coconut milk extract aside.
• 5 peel and cut the potatoes, carrot and cucumber.
• 6 keep aside.
• 7 grate the tomatoes, discard skin and keep aside.
• 8 in a deep microwaveable dish, mix together the potatoes, carrot, cucumber, ashgourd, green peas, cauliflower, green chillies, ginger-corriander seeds paste, coconut milk and the grated tomatoes.
• 9 cover.
• 10 microwave on high for 17 minutes.
• 11 stir once in between.
• 12 allow standing time of 2 minutes.
• 13 add salt.
• 14 mix well.
• 15 microwave on medium-high (80%) for 2 minutes uncovered.
• 16 next, prepare a seasoning of cumin seeds, mustard seeds and curry leaves in a frying pan.
• 17 pour onto the vegetable combo.
• 18 mix well.
• 19 garnish with finely chopped corriander leaves.
• 20 serve hot with steamed rice, topped with ghee (optional) and accompanied by pickle.