3 tsp. oil 1 medium sized hot green 1 tsp. cumin seeds pepper (chopped) 1 tsp. toor dhal or chana dhal 1 cucumber, 1 bell pepper and 1 Tbsp. rice 1/4 eggplant (vegetables) 1 Tbsp. coconut (scraped) 1/2 tsp. mustard seeds 1 Tbsp. curry leaves 1/2 tsp. urad dhal 1 c. buttermilk salt to taste
Fry in a teaspoon of oil, cumin seeds, toor or chana dhal and rice for 3 minutes and blend them in the grinder with coconut and green chilies, adding 1/8 cup of water into a smooth paste. Cut vegetables into small pieces and wash them in water. Heat 2 teaspoons of oil 1 in a heavy bottomed saucepan and saute mustard seeds, urad dhal and curry leaves. When urad dhal becomes golden brown, add all the vegetables and salt. When vegetables cook halfway, add the masala paste and keep stirring. If it sticks to the bottom, add 1/2 cup of water. When the vegetable mixture comes to a full boil, add the buttermilk. When the buttermilk mixture is about to boil remove from heat. Serve it hot with rice. (Do not boll buttermilk.)