Vegetable Moily

Heat oil in a pan and add cashew nuts, onions, green chillies and ginger. Sauté till the onions are golden brown.

Add coconut milk and salt and more x well.

Cook till the coconut milk has a light boil. Then add lemon juice from the 1/2 lemon and mix well. Remove from the heat and let it cool down completely.

Then pour it into a blender and blend it. Pass it through a seive and strain the mixture. Keep it aside.

In a pan, heat the other 1/2 tbsp of coconut oil. Add mustard seeds, asafoetida and curry leaves.

Add the vegetables, tumeric, salt and a little water. Mix well and cover the pan with a lid.

When the vegetables are properly cooked, add the coconut gravy to it. Mix well and let it simmer for 4-5 minutes.

Serve hot with roti or rice.