Ingredients
Pumkin - 1/2( cut into small cubes )
Ash gourd - 1/2 ( cut into medium cubes )
Ivy gourd - 15 to 20 ( cut into 1/2 inch round pieces )
Potatoes - 2 ( cut into cubes )
Snake gourd - 1 to 2 ( cut into thin pieces of 1 inch )
Raw cashewnuts - 10 to 15
Long beans - 15-20 ( cut into 1 inch pieces )
Green chillies - 6 ( finely chopped )
Coconut milk - 3 cup
Mustard seeds - 1 tsp
Cumin seeds -1 tsp
Sugar - 2 tsp
Maida - 3 tsp
Curry leaves
Salt
Method
Cook pumpkin, ashgourd and long beans in a vessel.
Pressure cook potato, ivygourd and cashewnuts till 2 whistles.
Mix both the cooked vegetables and add green chillies.
While boiling,add salt, sugar and coconut milk. Make maida paste. Add it to the boiling curry and stir continuosly so that lumps are not formed.
In a seasoning laddle, heat oil. Add cumin seeds, mustard seeds and curry leaves. After crackling, add the seasoning to the curry. Mix well.
Serve hot.
