A side-dish with not-your-regular vegetables, coconut paste and a dash of black pepper
1. Cut the vegetables into 1 inch cubes and cook with turmeric, salt, and red chilli powder until soft.
2. Grind the coconut with cumin seeds to a smooth paste.
3. Add this to the cooked vegetable and boil for one minute. Switch the flame off.
4. Heat coconut oil in tadka pan and fry the 2 tbsp of grated coconut until it turns brown. Add curry leaves to the oil and put over the curry.
5. Add 1tsp pepper powder to the vegetables.
6. The consistency should not be too thin.
7. Serve hot with steamed rice.
