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- Slice the pumpkins, ridge rourd, french beans and carrot very thinly.
- Scrape the coconut. Add 1 1/2 teacups of water and blend in a liquidiser. Strain and take out all the milk.
- Mix the coconut milk and the plain flour very well.
- Put the ghee in a glass bowl and microwave on HIGH for about 10 to 12 seconds. Add the cumin seeds and fry for 5 to 6 seconds by microwaving on HIGH. Add the chillies and curry leaves and fry them by microwaving on HIGH about 9 to 10 seconds.
- Add the vegetables, 1/2 teacup of water, sugar and salt and microwave on HIGH for about 7 to 8 minutes.
- When the vegetables are soft, add the coconut milk-flour mixture and microwave on HIGH for 3 to 3 1/2 minutes, stirring once in-between after 1 1/2 minutes.
- Serve hot.
Nutrient values per
|Vitamin A||503 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||3.9 mg|
|Folic Acid||11.3 mcg|
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