Ingredients :

• 1 finely-grated coconut.
• 1 tsp roasted Channa dal.
• 1 tsp roasted Urad dal.
• 1/4 tsp asafoetida (heeng).
• 2 green chilies.
• 1/4 tsp turmeric powder.
• Assortment of vegetables, excluding salad and leafy vegetables and beetroot (cut and diced).

Preparation :

• Blanch the diced vegetables and set it aside for later use.
• Grind channa dal, urad dal, asafoetida and green chillies to a paste.
• Heat ghee in a separate shallow pan and add the grounded paste.
• Fry lightly till it emits fragrance.
• Add the grated coconut and sauté it over a low flame.
• Add the blanched vegetables and cook till done.
• Add salt to taste.
• Serve hot.