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A popular dish from Mangalore.

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Preparation Time:    Cooking Time:     Serves 6 to 8.
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  1. Slice the pumpkins, tendlis and french beans very thinly.
  2. Grate the coconut, add 2 teacups of water and allow to stand for a little while. Blend in a liquidiser, strain and take out thick milk. Add 2 teacups of water to the same coconut and allow to stand for a little while.
  3. Blend in a liquidiser, strain and take out thin milk.
  4. Mix the thick coconut milk and the plain flour very well.
  5. Heat the ghee and fry the cumin seeds for a few seconds. Add the chillies and curry leaves and fry again for a few seconds.
  6. Add the vegetables, thin milk and salt and cook.
  7. When the vegetables are soft, add the thick coconut milk, sugar and salt. Cook for a few minutes.
  8. Serve hot with chapatis.

  1. You can add 100 grams soaked cashewnuts while cooking the vegetable to make it rich.

RECIPE SOURCE : Saatvik KhanaBuy this cookbook
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