Ingredients:
* Zucchini, cauliflower, broccoli, beans, Capsicum: All together 100 gm., cut
lengthwise
* Yogurt: 100 gm.
* Jeera: 1/2 tsp.
* Green chilies: 1-2
* Curry leaves
* Desiccated coconut: 30 gm.
* Coconut oil: 5 gm., for tempering

Method:

  • * Boil the veggies in a pan with salt and water along with a slit green chili.
  • * Don’t let it cook much as it can get mushy. Has to be cooked soft.
  • * Grind the desiccated coconut with jeera and chilies coarsely.
  • * When the veggies are half cooked, add 1/2 spoon of turmeric powder and add  the coconut mix.  
  • * Simmer the veggies and allow them to absorb the coconut flavors.
  • * When done get it off the stove and add the beaten curd and mix well.  
  • * In another pan heat the coconut oil and add curry leaves and a pinch of mustard seeds.
  • * Add the tempering to the veggies mix and a dash of coconut oil.

Macros:
* Carbs: 8 g
* Fat: 11 g
* Protein: 3 g

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