Ingredients

Kumbalanga - 1 cup
Yellow pumpkin(Mathanga) - ½ cup
Raw plantain(Vazhakka) - ½ cup
Elephant gourd(Chena) - ½ cup
Brinjal(Vazhuthananga) - ½ cup
Bengal gram(Kadalaparippu) - 3 tbsp
Grated coconut - 1½ cups
Cumin seeds(Jeerakam) - ½ tsp
Dry red pepper(Kollamulaku) - 3 nos
Black pepper - 6 nos
Salt - As reqd
Turmeric powder - As reqd

For seasoning:-
Coconut oil - 4 tbsp
Grated coconut - 3 tbsp
Black gram(Uzhunnuparippu) - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - A few

Preparation

1)Clean the Bengal gram and filter it to remove the unwanted stuff.

2)Heat some water in a broader pan and put them in it.

3)When it is half cooked, add the cut vegetables into it.

4)Fry the red chillies and black pepper and grind it to a powder.

5)Add the above powder into the vegetables.

6)Add turmeric powder and salt and allow it to cook.

7)Grind together coconut and cumin seeds in a bit watery form and mix it with the vegetables.

8)Add curry leaves.

9)Remove the vessel from the flame.

10)Heat oil in a pan.

11)Add mustard seeds and allow it to crackle.

12)Add curry leaves, grated coconut and black gram and fry them.

13)Pour the seasoning into the already cooked vegetables and mix well.