1/4 lb. beans 3 green chilies 2 carrots 1 tsp. rice 2 cucumbers 1 c. water 2 or 1/2 lb. potatoes 1 tsp. salt (or more) 1/2 eggplant (1/4 lb) 1/4 tsp. red pepper powder 1 raw banana 1/4 tsp. turmeric 1 bell pepper 1/2 yogurt 2 tomatoes 1 Tbsp. coconut oil (optional) 1/2 coconut (fresh) 1 Tbsp. curry leaves (optional)
Wash and cut all vegetables lengthwise 1/2 inch wide, 1 1/2 inches long. Grind coconut, green chilies and rice (soak in water for awhile) adding enough water to make a coarse paste. Cook vegetables in a cup of water adding salt1t, pepper and turmeric. When vegetables are cooked, add the masala paste and stir well. Let the mixture come to a full boil. Remove from stove and add beaten yogurt and more salt if necessary. Add 1 tablespoon of coconut oil and curry leaves if available.