WHAT GOES IN
Brinjal – 100 gms
Potato – 100 gms
Cucumber – 50 gms
Chow-chow or (marrow) – 50 gms
Carrots – 50 gms
Beans – 50 gms
Assorted fish (boneless) – 300 gms
Salt – 10 gms
Turmeric powder – 1/2 tspn
Cumin powder – 1 1/2 tspn
Green chilly (crushed) – 15 gms
Coconut grated – 100 gms
Curd beaten – 50 ml
HOW TO PREPARE
1. Peel, wash and cut all the vegetables into 2 inch long thin pieces and put in water.
2. Cut fish into cubes and marinate with salt, turmeric and vinegar.
3. Make tempering in a thick bottomed pan and put the vegetables in it.
4. Add salt, crushed green chilly, turmeric and gently cook for 15 mts on a low flame by covering with a lid.
5. When cooked, adjust the seasoning, add curd, grated coconut and stir very carefully to prevent the breaking up of the fish.
Accompaniment : Rice or chappathy
Cooking time : 30 mts