Elephant Yam (Chena/Suran), ½ cup, cut lengthwise into 2” strips
Carrots, 1, cut lengthwise into 2” strips
Drumsticks/Moringa, 3, 2" pieces
White or Yellow Pumpkin (Mathanga) or Butternut Squash, ½ cup, cut lengthwise into 2” strips
Yellow Cucumber (Vellarikka), ½ cup, cut lengthwise into 2” strips, seeds removed
Snake Gourd (Padavalanga), ½ cup, cut lengthwise into 2” strips, seeds removed
Make the paste.
In a small blender, add all the paste ingredients and grind together until it’s evenly combined. Add 1-2 tbsp of water if needed to help the paste grind together. Set aside.
Cook the veggies.
In a deep skillet on medium high heat, add in 1 tbsp of coconut oil. Once the oil is hot, add in the veggies along with a ½ cup water, turmeric, salt, and curry leaves. Cook covered on medium low heat for 2-3 minutes until the veggies are about halfway cooked.
Mix in the paste, tamarind, yogurt.
Add the coconut and tamarind then mix in with the veggies being careful not to break them up. Cover and cook for 3-4 minutes just until the veggies are tender then remove from heat.When it is cool, add the whipped yogurt and check for salt. Add the last 1 tbsp of melted coconut oil on top and mix evenly. Done!