Yogirathna Recipe

• 250g Ridge Gourd
• 250g Sweet Potato
• 250g Gherkins
• 250g Pumpkin
• 250g Cow Peas, long beans
• 250g Ash Gourd
• 1 tsp Sugar
• 2 Coconuts, to extract milk
• 8 to 10 Green Chilies
• Salt to taste
  
  For Seasoning
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 2 tbsp Ghee or Oil
• Few Curry Leaves

• Chop vegetable into thick strips.
• Slit green chilies and extract thin milk from the coconuts.
• Cook vegetables in green chilies and coconut milk.
• Add salt to the mixture and heat for 2 minutes.
• Mix in the vegetables.
• Just before the coconut milk begins to boil, remove from flame.
• In a small saucepan, put ghee or oil and let it get hot.
• Prepare seasoning by adding cumin, mustard and curry leaves to the hot oil.
• Once they start crackling, add the seasoning to the coconut milk mixture.
• You can add sugar, if desired.
• Yogirathna is ready to be served.