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