White Zucchini/Koosa: 1
Red kidney beans cooked: ½ cup (soak and cook by adding salt)
Green chilli: 2
Chilli powder: ¾ tsp
Turmeric powder: ½ tsp
Garam Masala: ½ tsp
Lemon juice: 1tbsp
Mustard seeds: ½ tsp
Curry leaves: few
Method Of Preparation
Peel wash and chop all vegetables. (Keep separately eggplant, capsicum and beans)
In a pan add chopped potato, zucchini, radish, carrot, beetroot, onion, green chilli and tomato.
Add in turmeric powder, chilli powder, garam masala and salt.
Add some water and keep on flame. Close with a lid and low the flame when boils.
When the veggies are 90% cooked add in chopped beans, eggplant and capsicum.
Let it get cooked and at the last stage add in the cooked red kidney beans and lemon juice. Stir well and switch off the flame after 2 minutes.
Heat oil in another pan and splutter mustard seeds and add curry leaves and season the curry with this.
Serve hot with chappathi.