Ingredients

• Pumpkin - 200 g
• Brinjal/ eggplant - 200 g
• Radish - 200 g
• Turmeric powder
• Ginger
• Chilli powder
• Salt to taste
• Yogurt - 250 g
• Water - 1 litre

How to Make Kanji

• Cut pumpkin and brinjal into 1 inch cubes.
• Cut round slices of radish.
• Add cut vegetables and spices to the water and boil for 15-20 mins.
• Set aside to cool it.
• Churn yogurt into smooth paste and add to the cooled boiled vegetable.
• Adjust salt/ chilli according to taste.