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If you cannot find the vegetables given below, feel free to substitute with those of your choice.
- Cut the bhutta into 8 pieces and keep aside.
- Combine the suran with 3 cups of water and cook till it is half done.
- Add the shakar kand, bhutta, potatoes, long beans and salt and cook covered with a lid for about 5 minutes.
- Add the kaddu, padwal and some more water if required and cook covered till all the vegetables are almost done.
- Meanwhile grind the coconut, red chillies and imli to a smooth paste using enough water.
- Add this ground paste to the vegetables and bring to a boil. Simmer for about 5 minutes on a low flame.
- Heat the oil in a small tempering katori (bowl) and add the rai. When the seeds crackle, add the kadi patta.
- Pour this tempering over the curry and serve hot.
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