Read andreflect, consider, revisit, returnreflectconsiderrevisitreturn

Ingredients

• 6" slice ash gourd, peeled, chopped into 2"-long pieces
• 1 plantain, peeled, chopped into 2"-long pieces
• 10-12 French beans, stringed, chopped
• 1 drumstick, chopped into 2"-long pieces
• 2 carrots, medium-sized, peeled, cut into 2"-long pieces
• 1 elephant yam, small, peeled, chopped into 2"-long pieces
• ½ coconut, fresh, chopped into pieces
• 1 tsp cumin seeds
• 2 red chillies
• 2 tbsp coconut oil
• 8-10 curry leaves
• 1 cup curd
• Turmeric powder to taste
• Salt to taste

Method

1. Boil the ash gourd, plantain, beans, drumstick, and carrots in water with turmeric powder and salt until soft. Drain, reserving some cooking water if you want to adjust the final consistency.
2. Put the elephant yam in a pan with just enough water to cover, add salt, and cook on low heat until soft.
3. Blend the coconut, cumin seeds, and red chillies to a coarse paste.
4. Place the yam and boiled vegetables in a deep serving bowl. Add the ground paste, coconut oil, curry leaves, and curd; mix lightly. Adjust the consistency with curd or reserved vegetable water as desired.
5. Serve with rice or appam, or as a stew.