Vegetables in a coconut curry


  • 3/4 cup Split chick peas
  • 1/2 cup Raw jackfruit, cubed
  • 1/2 cup Pumpkin, cubed
  • 1/2 cup Raw bananas, cubed
  • 1/2 cup Yam, chopped
  • 1/2 cup Radish, chopped
  • 3 tbsp Jaggery
  • 2 tsp Salt
  • 1 1/2 cups Freshly grated coconut, (for paste)
  • 2 tbsp Tamarind pulp, (for paste)
  • 1 tbsp Red chilli powder, (for paste)
  • 1/2 tsp Turmeric powder, (for paste)


  1. Boil 1 litre water in a large pan over high heat.
  2. Wash the chickpeas and add to the water. Cook for 15 minutes.
  3. Add the other vegetables and simmer for about 10- 12 minutes until tender.
  4. Blend all the spices for the paste with the jaggery and salt.
  5. Stir once and serve with rice or roti.

Cook Time

Cook time: 30 min
Ready in: 30 min
Yields: 2-3

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