Mixed Vegetable Mor Kozhumbu - Buttermilk gravy

Ingredients:

• Vegetables of your choice (preferably vegetables such as cucumber, bottlegourd, ashgourd, thondekayi (ivygourd). You can also add carrots, cabbage etc.)
• Yoghurt - 1 cup
• Curry leaves - 2 stalks
• Cooking oil - 1/4 tsp
• Mustard

For grinding:

• Freshly grated coconut - 3/4 cup
• Jeera (Cumin seeds) - 1.25 tsp
• Coriander leaves - 1/3 cup
• Red chillies - 4 (byadagi type)
• Turmeric - 1/4 tsp
• Hing (asafoetida) - 1/4 tsp
• Ginger - a small piece
• Channa - 1.5 tsp (You can alternatively use gram flour (besan))
• Mustard - 1/4 tsp
• Fenugreek (methi) seeds - 1/4 tsp

Method:

1. Soak channa dhal for about half an hour and grind together with other ingredients for grinding with appropriate amount of water. (Alternatively, if you are using gram flour, then you can directly grind).
2. Cook vegetables with salt. Do not add excess water while cooking.
3. Add ground paste and curry leaves to the cooked vegetables and let it boil for 10 minutes.
4. Now add beaten yoghurt and continue to boil for 2 minutes.
5. Garnish with mustard and hing spluttered in 1/4 tsp of cooking oil.
6. Serve hot with hot rice and ghee.