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A popular dish from Mangalore.
- Slice the pumpkins, tendlis and french beans very thinly.
- 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.
- Blend in a liquidiser, strain and take out thin milk.
- Mix the thick coconut milk and the plain flour very well.
- 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.
- Add the vegetables, thin milk and salt and cook.
- When the vegetables are soft, add the thick coconut milk, sugar and salt. Cook for a few minutes.
- Serve hot with chapatis.
- You can add 100 grams soaked cashewnuts while cooking the vegetable to make it rich.
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