2 cups of vegetables
1 onion, sliced (optional)
a generous pinch of turmeric powder
2 cups thick vegan curd
1 cup water
salt to taste
4 tbsp freshly grated coconut
3 green chilies (adjust according to taste)
1/4 of a medium sized raw mango (or half tsp amchur)
1-2 tbsp of fresh coriander leaves (optional)
1/2 tsp mustard seeds
1/4 tsp methi seeds
1/2 tsp cumin seeds
pinch of hing (optional)
1 sprig curry leaves
2 dry red chilies, de-seeded and broken into two (optional)
Make a paste of the coconut, green chilies, raw mango and coriander leaves, without adding water. Beat the curd with a little water to make a smooth sauce-like consistency. Combine the ground paste with the beaten curd and keep aside.
Add 1/2 cup water and 1\2 tsp salt to the cubed vegetables (drumsticks to be cut in 2″ pieces) and cook till half done. Don’t add onions yet, keep aside.
Roast mustard seeds in a kadai till they splutter. Now add cumin and fenugreek seeds and sauté till they turn slightly brown. Add the curry leaves, hing, turmeric powder and red chilies and sauté for a few seconds. Add the onions and sauté for 4 minutes
Add the cooked vegetables (and any remaining water) and mix well. Add the curd-ground mixture and sauté for a while on low flame (otherwise the mixture may curdle). Stir continuously. Adjust salt and cook till gravy thickens.
Remove from flame, cover and keep for a while for all the flavors to blend together.
Serve with hot red, brown, black or millet rice. This will also pair very well with breakfast dishes like adai (mixed lentil pancake) or the very famous pesarattu!