Mixed Vegetable Yogurt Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 100 g- long beans (karamani, chowli, snake beans)
  • 150 g - yellow pumpkin
  • 150 g - ridge gourd
  • 150 g- gherkins (kovakkai, tendli)
  • 150 g- sweet potato
  • 1 cup- grated coconut
  • 2 green chilies, slit
  • 3 red chilies
  • 2 tsp urad dal
  • 2 tsp coriander seeds
  • 1 cup- curds, beaten till smooth
  • 1 tbsp- oil
  • ½ tsp- mustard
  • curry leaves few
  • salt to taste

How to Make Mixed Vegetable Yogurt Curry

  • Cut long beans into 2 cm long pieces. Slice gherkins.
  • Peel and dice rest of the vegetables.
  • Add enough water to cover and simmer till soft. Add salt tot taste, simmer for 2 more minutes.
  • Roast green and red chilies with 1 tsp oil. Add urad dal and coriander seeds.
  • Roast for few more seconds. Grind the roasted ingredients with coconut to a paste.
  • Add the ground paste to cooked vegetables and simmer for 2-3 minutes. Remove from fire and stir in the curd.
  • Heat the oil, season with mustard and curry leaves and add to the curry.