Wednesday, August 18, 2010

Cabbage-Carrot-Beans thoran


Cabbage chopped: 1/2 cup
Carrot chopped: 1/2 cup
Beans chopped: 1/2 cup
Grated coconut: 3/4 cup
Small Onion chopped: 4-5 pcs
Ginger: 1 tsp
Green chilly: 4-5 pcs
Curry leaves: few
Mustard seeds: 1 tsp
Turmeric powder: 1 tsp
Coconut oil: 1 tbsp
Salt: 1 tsp

Combine all the above ingredients with your hands. Heat oil in a pan, splutter mustard seeds and curry leaves. Add prepared mix, Cover and cook on a low flame for 5 minutes. Serve with rice


Potato: 1 medium
Long beans: 3-4 pcs
Carrot: 1 medium
Drumsticks: 2 medium
Raw bananas: 1 medium
Pumpkin: 1/4 cup
Yam: 1/4 cup
Cucumber: 1/2 cup
Coconut grated: 1 cup
Cumin seeds: 1 tsp
Green chiliy: 3-4 nos.
Turmeric: 1 tsp
Shallots: 3-4
Curd: ½ cup
Coconut oil: 1/2 tbsp
Curry leaves: few
Salt – to taste.

Clean and cook the vegetables in a manchatti/pan with little water. Add salt and turmeric powder when it is half cooked. Mix coconut with green chilly, cumin seeds, turmeric powder & shallots with your hands or blend it in a grinder.When the vegetables are cooked well, make a well in the center and add the coconut mix, cover and cook for 2-3 minutes.  Remove from fire, add thick curd and mix well. Finally add 1/2 tbsp of coconut-oil & curry leaves. Close the lid for 1/2 n hour. Serve with rice