Preparation time : – 10 minutes Serves : – 2

HOW TO PREPARE: – Take a blender and put the coconut, cumin seeds, few curry leaves and the green chillies and make a paste. Add a little water while blending but the paste should not be watery. Cut all the vegetables into long pieces. Take a pressure cooker and put in all the vegetable. Add 3 tablespoons of curd and salt to taste and cook for five minutes or two whistles. Now take a frying pan and pour the oil and bring to heat. Once the oil is well heated add the mustard and let it crackle and follow it with the curry leaves sauté them while they crackle or else the curry leaves will burn. Now add the boiled vegetables and sauté for 30 seconds. Add the coconut paste and cook for 3 minutes. While stirring continuously add the curd and cook on a low flame for ten minutes. Garnish with coriander and serve.

HOW TO PREPARE: – Cut the potato into cubes and the cauliflower into small pieces. Take a frying pan and pour one table spoon oil. Add the cumin seeds once the oil is well heated. Fry till they are golden brown, and then add the potato cubes and cauliflower pieces. Add the turmeric, red chilly powder and salt. Stir well and cover with a lid. Cook on low flame stirring now and then. After five minutes beat the tomato in the mixer and add it. Cook till the oil starts coming out by itself. Turn off the flame. Garnish with coriander leaves and serve