Yogiratna

• 3 medium potatoes, peeled and cut into medium-sized cubes
• 12 cup fresh green peas
• 2 medium cucumbers, peeled and cut into medium-sized cubes
• 12 cup ash gourd, peeled and diced
• 1 medium carrot, peeled and cut into medium-sized cubes
• 14 cup cauliflower floret
• 2 medium tomatoes, peeled and grated
• 2 tablespoons cooking oil
• 1 teaspoon ghee (optional)
• 1 teaspoon mustard seeds
• 4 green chilies, slit
• 34 teaspoon cumin seed
• 3 -5 curry leaves
• 2 cups grated fresh coconut
• 1 teaspoon coriander seed, to be ground into a coarse paste
• salt
• 1 inch ginger, to be ground into a coarse paste
• 3 -5 sprigs fresh coriander leaves, to garnish

1. Firstly, add a cup of water to the grated coconut and grind it in a mixer.
2. Pass it through a sieve.
3. Squeeze out the pulp.
4. Keep the coconut milk extract aside.
5. Peel and cut the potatoes, carrot and cucumber.
6. Keep aside.
7. Grate the tomatoes, discard skin and keep aside.
8. In a deep microwaveable dish, mix together the potatoes, carrot, cucumber, ashgourd, green peas, cauliflower, green chillies, ginger-corriander seeds paste, coconut milk and the grated tomatoes.
9. Cover.
10. Microwave on HIGH for 17 minutes.
11. Stir once in between.
12. Allow standing time of 2 minutes.
13. Add salt.
14. Mix well.
15. Microwave on MEDIUM-HIGH (80%) for 2 minutes uncovered.
16. Next, prepare a seasoning of cumin seeds, mustard seeds and curry leaves in a frying pan.
17. Pour onto the vegetable combo.
18. Mix well.
19. Garnish with finely chopped corriander leaves.
20. Serve hot with steamed rice, topped with ghee (optional) and accompanied by pickle.

potatoes, green peas, cucumbers, gourd, carrot, cauliflower floret, tomatoes, cooking oil, ghee, mustard seeds, green chilies, cumin, curry, fresh coconut, coriander seed, salt, ginger, coriander leaves

Taken from www.food.com/recipe/yogiratna-44438 (may not work)