• Carrot
  
• potato
  
• egg-plant
  
• cauliflower
  
• broccoli
  
• zucchini
  
• cucumber
  
• shredded Coconut - 1/2 cup
  
• cumin seeds- 3/4 spoon
  
• Jalepeno pepper- 1 to 2
  
• Salt - 1 to 1.5 spoon
  
• Yoghurt- 1/2 to 1 cup
  
• vegetable oil - 1-2 spoon
  

Serves: 2-3.

Preparation time: 20 min.

Cut mixed vegetables. Small of amounts the vegetables mention above
can be mixed and steamed or boiled (steaming is better). For quicker
preparation frozen mixed vegetables can be boiled or steamed.

All the ingredients other than the vegetables are mixed together and
ground in a blender (the dressing is now ready). The dressing is then
mixed with steamed or boiled vegetables (discard the water used to
boil the vegetables, before mixing).

The salad is ready.

The philosophy behind this type of cooking is the food thus prepared
has all the taste and few taste dominate over other taste. For
example, if you love hot food, then add more hot peppers, but still
the food will taste sweet and sour due to the presence of coconut and
yougurt.

Nutrition Information: Lots of Vitamin A and C plus fibre and calcium.

major source of fat- added vegetable oil, it is not necessary to add
oil, if fat is a concern

Not a major souce of protein other than small amount got from yoghurt.
Hence the food makes a good side dish along with bean soup plus rice
or wheat based products.

Source: Traditional Asian Indian