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If you cannot find the vegetables given below, feel free to substitute with those of your choice.

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Cooking time: 
Serves 4.


  1. Cut the bhutta into 8 pieces and keep aside.
  2. Combine the suran with 3 cups of water and cook till it is half done.
  3. Add the shakar kand, bhutta, potatoes, long beans and salt and cook covered with a lid for about 5 minutes.
  4. Add the kaddu, padwal and some more water if required and cook covered till all the vegetables are almost done.
  5. Meanwhile grind the coconut, red chillies and imli to a smooth paste using enough water.
  6. Add this ground paste to the vegetables and bring to a boil. Simmer for about 5 minutes on a low flame.
  7. Heat the oil in a small tempering katori (bowl) and add the rai. When the seeds crackle, add the kadi patta.
  8. Pour this tempering over the curry and serve hot.

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