2 medium onions 2 brinjals 3-4 baby potatoes 6 thick slices of dodhi (calabash) (leave in salted water) calabash 6 wedges of pumpkin 1 cup of corn mealies and peas (or mealie cobs boiled and cut in small rounds) 3 medium tomatoes (halved) *3 tablespoon oil *2 sprigs of curry leaf *1 teaspoon fennel/Soumph (Fennel) seeds *2 teaspoon ginger/garlic – slivered 2 tablespoon dhunia chutney 1 teaspoon salt 4 tablespoon fresh grated coconut. Steep in 1 cup hot water and when cool put in blender for 1 minute at full speed. Strain this through sieve discard pulp and keep liquid aside.
Firstlty prepare vegetables by washing and cutting into wedges. Grate or chop onions fine. In a waterless pot saute in oil together with ingredients marked with asterisk. Before onions change colour, add saltd, dhunia chutney and those vegetables that take longer to cook. Such as mealie cobs, potatoes, etc. toss and turn veggies to coat them well with oil. Add coconut cream, again toss and turn vegetables, then close lid and simmer very slowly – opening lid only to add other types of vegetables.
Tips: You can add 2-3 whole red chillies when the onions are being sauted. The contents can be emptied into a casserole and microwaved.