Prep Time: 02 Hour 30 minutes

Cook Time: 20 Minutes

Servings: 4 Servings

Ingredients

• Potato: 1/3 cup
• Yellow pumpkin: ¼ cup
• Broad beans: ¼ cup
• Yam: ¼ cup
• Purple Yam: ¼ cup
• Sweet potato: ¼ cup
• Raw banana: ½ cup
• Cowpeas: ¼ cup
• Green chili: 2-3 nos
• Fresh coconut: ¾ cup
• Cumin seeds: 1 tsp
• Curry leaves: 2 sprigs
• Rock salt: to taste.
• Cold-pressed coconut oil: 1 tbsp (optional)

Method

• Soak cowpeas in enough water for around 2 hours or more.
• Drain and cook until really soft.
• Steam all the vegetables with salt, until soft and mushy.
• Grind coarsely grated coconut, green chili, and cumin without water.
• In a big pan, place cooked cow peas, steamed vegetables, and ground coconut mix.
• Crush curry leaves in your palms and mix in.
• Mix well slightly mashing the cooked vegetables.
• Serve hot. Drizzle with coconut oil if desired.

 Eating guide:

• Food group: Vegetables (more specifically tubers)

• Tubers are very filling and introducing them to a meal can help in planning grain-free meals.

• It can be served as a dry sabji.

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