1. The vegetables used here are pumpkin, snake gourd, goose berries, mangoes, raw bananas, cucumbers, ladies finger etc. The root vegetables are potatoes, colocasia, beetroot, radish, turnip or shalgam etc.
2. Select good and big vegetables and keep it on fire. Turn it so that it cooks on all sides. These vegetables can be burnt in the fire or cooked in the water. After cooking, cool the vegetables.
3. Put curd and salt in a coated vessel. Remove the edges of the green chillies and cut it into smaller pieces. Fry it in ghee and mix it with the curd along with the fried or cooked vegetable. If the vegetables are hot, the curd will leave water.
4. Mash well.
5. Refer to the 22nd recipe for seasoning procedure.