Wash and cut vegetables and keep them in a plate. Boil each vegetable separately.
Grind ginger and garlic and make it to a paste.
Grind coconut and green chillies and make it to a paste. Cut onions and keep it aside.
Heat oil in a pressure cooker, add dry spices, then add ginger garlic paste, fry onion.
Then add all vegetables followed by turmeric, salt and mint leaves.
Mix all the contents, finally add coconut paste, add rice to it mix it well.
Finally add 1.5 cups of water for 1 cup of rice. Cook for 15 minutes.
It can be served with onion salad, potato chips or kuruma.
Recipe Courtesy: http://tamilveg.blogspot.com/
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.