You would just need some hot Rice alongside! 

Serves - 4


As your Lunch alongside Rice.



  • Pumpkin Chopped – ½ cup
  • Black Channa  - ¼ cup
  • Raw Plantain/Banana chopped – ½ cup
  • Yam/Chena chopped – ½ cup
  • Chili powder – 1 tsp.
  • Turmeric Powder – ¼ tsp
  • Black pepper – ½ tsp.
  • Coconut grated – ¼ cup
  • Cumin seeds – ½ tsp
  • Whole red chili – 4 no
  • Curry Leaves – 2 spring
  • Mustard seeds – ½ tsp
  • Salt – as per your taste
  • Oil – 2 Tbsp
  • Asafetida – ¼ tsp


  1. Soak chopped yam and raw banana in slat water for 15 min and wash thrice under running water.
  2. Wash the soak the black channa overnight or for 7 hrs.
  3. Pressure cook the black channa with 2 cups of water with enough salt for 5 whistles.
  4. Boil 3 cups of water in a pan. Once it begins to boil add the chopped yam, raw banana and pumpkin to it along with turmeric powder, pepper powder, enough salt, chili powder and 1 spring of curry leave.
  5. Lower the flames and let it cook.
  6. Once it is 3/4th done add the black channa with the water it is cooked in. And let them cook well.
  7. Meanwhile grind coconut with cumin seeds, enough salt for the paste and 2 red whole chili into a fine paste.
  8. Once the vegetables are cooked. Cook and drain almost half the water.  Mash a little of them.
  9. Add the coconut paste and blend in the paste and cooked vegetables.
  10. Cover and cook them for 2 min or till the raw smell of the paste disappears. Stir in between.
  11. Cook and drain the water if any.
  12. Meanwhile heat oil in another pan and sputter mustard seeds, break the remaining dry chili and fry them for 20 sec.
  13. Off the flame and add the remaining curry leaves and sauté for 10-20 sec and add the asafetida and sauté for another 10 sec and add them to the prepared curry and mix well.