Recipe Adapted from Dakshin Vegetarian Cuisine from South India by Chandra Padmanabhan
155g / 5oz yam
155g / 5oz ash gourd (we used a courgette like squash)
155g / 5oz spinach shredded
2 raw plantains (we used starchy bananas)
1/2 cup / 3oz shelled green peas
Salt to taste
1/2 tsp ground turmeric
A few curry leaves if available
1/2 cup coconut, grated, (approx 1/2 to 3/4 cup flaked coconut)
1 green chilli
1 tsp cumin seeds
a little water
1 cup (8oz) plain yoghurt
- Place the grated coconut, green chili, and cumin seeds in an electric blender or food processor. Blend the ingredients to a fine paste, adding very little water. Mix the yoghurt through the paste. Set aside.
- Peel and chop the yam, ash gourd, plantain and potato into 1 cm cubes. Cook each vegetable including the green peas separately in a little water until just done.
- Place all of the cooked vegetables back in a saucepan together. Add salt to taste and ground turmeric. Now add the paste. Heat through gently so the the yoghurt does not curdle.
- Add the spinach and mix thoroughly to wilt and the curry leaves. Heat gently for 5 to 10 more minutes, remove from heat and serve immediately.