From Episode 6: "India"

• 1 small Yam
• Raw Banana
• 1 Drumstick
• 2 carrots
• 1 snake gourd
• ½ lb. French beans
• 2 tbs. Coconut oil
• 8 - 12 Curry leaves
• ½ cup plain yogurt

Paste:

• ½ cup grated coconut
• 1 tsp Turmeric
• 1 tsp Cumin seeds
• 1 tbs minced green chili

Slice all the vegetables and par boil them or steam them for 3-5 minutes. Set aside.

In a sautee pan, heat 1 tbs. of coconut oil, then add the curry leaves, after about a minute add the cooked vegetables and sautee for an additional 2-3 minutes. Then add the coconut pasted. Toss the vegetables and then add the yogurt. Cook the vegetables until they are just soft. Drizzle the remaining coconut oil over the hot dish.