Clean and dice all vegetables evenly. All vegetables require different cooking time hence except the carrots, beans, yam pressure cook other vegetables till par boiled. Remove from hot water and keep aside to avoid further cooking. Do not throw away the water if any. You could either cook the carrot, beans, yam separately or add it with the masala and let cook.
In a blender add the coconut and water and grind till its finely ground. Remove the paste and squeeze milk out through a strainer. Do not throw away the coconut fibre.
Along with the coconut fibre, add more coconut, green chillies, jeera and garlic in a chutney blender and make a paste. Keep aside.
In the blender add the curd and beat it well, keep aside.
In a heavy bottom wok add coconut oil and temper mustard seeds, curry leaves, asafoetida.
To the tempered oil add the coconut masala, give it a good stir.
Reduce the heat completely and add the seasoning, followed by the curd and coconut milk. Stir well to avoid curdling.
Add the par boiled vegetables at this stage and give a good stir again.
Let it simmer for 10-15 minutes further for the flavors to incorporate.
Once the gravy thickens you will know its ready.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.