Vegetable coot recipe

Recipe ingredients

100 g. cabbage
100 g. carrots
50 g. beans
1/2 cauliflower, cut into flowerets
100 g. green peas
Salt to taste
25 g. bengal gram
25 g. black gram
Green chilies
20 g. garlic cloves
1/2 cup grated coconut
20 g. cumin seeds
10 g. mustard seeds
3 to 4 sprigs curry leaves
50 g. oil

How to make vegetable coot

Cut all the vegetables into small pieces and keep aside.
Take 3 to 4 glasses of water in a pan and bring to a boil by adding salt to it.
Add all the vegetables to this water and boil until vegetables are tender. Drain all the water and keep them aside.
Heat oil in a pan and fry mustard seeds, cumin seeds, black gram, bengal gram, curry leaves until they are brown.
Mix sliced green chilies, chopped garlic, grated coconut, cumin seeds and blend them to a fine paste.
Add the paste to the pan and fry for few minutes. Also add boiled vegetables, salt to this and cook for 3 to 5 minutes.
Sprinkle grated coconut over top and serve.