Shukta

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INGREDIENTS :

e Cup Milk
e Fresh Coconut, Grated
2 tsp Coriander Powder
1 tsp Turmeric Powder
2 tbsp Mustard Seeds
1 tsp Wheat Flour
1 tsp Fenugreek Seeds
2 inch Ginger
e tsp Sugar
4 tbsp Oil
2 tbsp Ghee
Salt to taste

Hard Vegetables :

50gms Drumsticks
50gms Potatoes
50gms French Beans
50gms White Radish
50gms Raw Papaya
50gms Carrots

Soft Vegetables :

50gms Red Pumpkin
50gms Ridge Gourd
50gms Brinjal (Eggplant)
50gms Cucumber
50gms Bitter Gourd

METHOD :

Cut hard and soft vegetables into long strips, 1inch wide. Grind Ginger to a paste. Grind Mustard, e tsp Turmeric and Salt to a fine paste. Heat 2 tbsp Oil in a pan. Fry Brinjal pieces till brown and keep aside. In the same oil fry Bitter Gourd and keep aside. To the remaining oil add 1 tbsp Oil and fry Coconut till brown and keep aside.

Heat 1 tbsp of Oil in a kadai(wok) and add Fenugreek Seeds and Mustard. When they splutter add all the hard Vegetables, e tsp Turmeric powder, Sugar, Salt and enough water to cook. Close with lid. Cook for 5 minutes. Now add the soft vegetables except for Brinjal and Bitter Gourd and close the lid. Cook for 3 more minutes and add Brinjal, Bitter Gourd and Coconut. Prepare a mixture of Milk, Wheat Flour, Mustard Paste and Ghee. Add this to the cooked vegetables and cook for 3 minutes.

Remove to a serving dish and serve hot with Rice or your choice of Indian Bread.