1. Firstly, add a cup of water to the grated coconut and grind it in a mixer. 2. Pass it through a sieve. 3. Squeeze out the pulp. 4. Keep the coconut milk extract aside. 5. Peel and cut the potatoes, carrot and cucumber. 6. Keep aside. 7. Grate the tomatoes, discard skin and keep aside. 8. In a deep microwaveable dish, mix together the potatoes, carrot, cucumber, ashgourd, green peas, cauliflower, green chillies, ginger-corriander seeds paste, coconut milk and the grated tomatoes. 9. Cover. 10. Microwave on HIGH for 17 minutes. 11. Stir once in between. 12. Allow standing time of 2 minutes. 13. Add salt. 14. Mix well. 15. Microwave on MEDIUM-HIGH (80%) for 2 minutes uncovered. 16. Next, prepare a seasoning of cumin seeds, mustard seeds and curry leaves in a frying pan. 17. Pour onto the vegetable combo. 18. Mix well. 19. Garnish with finely chopped corriander leaves. 20. Serve hot with steamed rice, topped with ghee (optional) and accompanied by pickle. ---------------------------------------------------------------------------
Nutrition
Ingredients
