Recipe: Variety Vegetable with Coconut Paste

Servings: 2
Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients

Carrot – 50 g
Elephant yam – 50 g
Drum stick – 2 no
Cucumber – 50 g
Unripe Banana – 1 no
Spinach stem – 50 g
Bottle gourd – 50 g
Coconut Paste – ½ cup
Curd – ¼ cup
Oil- 1 tbsp
Salt to taste
Curry leaves – 7 no
Water – ½ cup

Preparation of Coconut Paste
Ingredients

Scraped Coconut – ½ cup
Fenugreek – ¼ tsp
Garlic – 2-3 flakes
Green chilly – 2 no
Turmeric Powder- ¼ tsp

In a mixer, mix all the ingredients to make the coconut paste.

Preparation

Chop the vegetables in equal size and steam it for 5 minutes. Keep it aside. In a medium size cooking pan heat oil and add the steamed vegetables. Pour water and when it starts boiling, add coconut paste and salt. Mix it well with a spatula.
After 5 minutes add curd and mix it well. Allow the water content to evaporate. Then pour a little oil on top and garnish with curry leaves.

Tip: Calcium regulates the tone of the smooth muscles lining blood vessels and studies have found that people who have sufficient dietary calcium have lower blood pressure than those who do not.