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This can be served either with rice or chapattis. If you do not like using coconut oil for cooking, other oils can be used.
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Preparation Time:    Cooking Time:
Makes 4 servings
- Cut all the vegetable into 2" long and 1" thick pieces.
- Add the salt and water, mix well and cook till they turn tender.
- Meanwhile, grate coconut, add green chillie and blend in a mixer to a coarse paste. Keep aside.
- Once the vegetable is cooked, add the beaten curd and cook for a couple of minutes by stirring carefully without mashing the vegetable.
- Add the coconut paste, mix well and remove from the flame.
- Add the curry leaves and season with coconut oil.
- Serve hot.
This recipe was contributed by pkjlg on 16 Aug 2011
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