2 medium onions

2 brinjals

3 – 4 baby potatoes

6 thick slices of Dhodi (leave in salted water) calabash

6 wedges of pumpkin

1 cup corn mealies and peas

3 medium tomatoes

*3 Tbsp oil

*2 springs of curry leaf

*1 tsp fennel seeds

*2 Tbsp ginger garlic

*2 Tbsp dhunia chutney

1 tsp salt

4 Tbsp fresh grated coconut

Steep in 1 cup hot water and when cool put in blender for 1 min at full speed. Strain this through sieve discard pulp and keep liquid aside.

 Method:

Firstly prepare veggies by washing and cutting into wedges

Grate or chop onions fine. In a waterless pot Sauté in oil all the ingredients marked with an *  asterisk.

Before onions changed colour, add salt, dhunia chutney and those veggies that take longer to cook. Such as mealie cobs, potatoes etc. toss and turn veggies to coat them well with oil.

Add coconut cream, again toss and turn veggies, then close lid and simmer very slowly – opening lid only to add the other types of veggies.

Total cooking time should be about 20 -25 minutes.

Tips:

You can add 2 – 3 whole red chilies when the onions are being sauted.

The contents can be emptied into a casserole and microwave.