1 medium ridge gourd (ghosala or turai), seeded and cubed
2 medium cucumbers, seeded and cubed
150 grams red pumpkin, seeded and cubed
1/2 small snake gourd (padwal), cubed
10-12 ladyfingers, trimmed and chopped
1/2 cup fresh corn kernels, blanched (cooked in plenty of boiling water until just softened)
5-6 green chillies, slit
1/2 cup fresh coriander leaves, chopped
3/4 cup coconut, scraped
3 tablespoons oil
Salt to taste

For tempering

1 teaspoon cumin seeds
1 tablespoon pure ghee

Method

Heat a pan and add all the prepared vegetables, including the cooked corn kernels, green chillies, salt, coriander leaves and coconut. Add sufficient water to cover the vegetables. Bring it to a boil.

Reduce heat, cover and simmer for eight to 10 minutes or till the vegetables are well cooked.

Heat pure ghee in a tempering pan, add cumin seeds. When it starts to change colour, temper the vegetables.