1 finely-grated coconut,
1 tsp roasted Channa dal,
1 tsp roasted Urad dal,
1/4 tsp asafoetida (heeng),
2 green chilies,
1/4 tsp turmeric powder,
Assortment of vegetables, excluding salad and leafy vegetables and beetroot (cut and diced).
Method:
- Blanch the diced vegetables and set it aside for later use.
- Grind channa dal, urad dal, asafoetida and green chillies to a paste.
- Heat ghee in a separate shallow pan and add the grounded paste.
- Fry lightly till it emits fragrance.
- Add the grated coconut and sauté it over a low flame.
- Add the blanched vegetables and cook till done.
- Add salt to taste.
- Serve hot.