• approx. 3½ oz/100 g each of the following (or any other vegetable you like), all cut into bite-size pieces: green beans, pumpkin, potato, onion, green bananas
• 1 large unripe mango, cut into bite-size pieces
• 2½ dessertspoons turmeric powder
• salt
• fresh herbs, to garnish

For the masala (curry paste)

• 8 oz/225 g grated fresh coconut (if using dried)
• 8 small shallots, peeled and chopped
• 5 fresh green chiles
• 1 teaspoon cumin seeds
• 6 fresh curry leaves

Put all the ingredients for the masala into a food processor and whiz until you have a paste (add a little water if the mixture is too dry).

Put the vegetable, banana, and mango pieces into a large pan and add enough boiling water to cover. Stir in the turmeric and salt to taste and boil for 5-7 minutes.

When the vegetables are cooked, strain off the cooking liquid and put to one side.

Stir the masala spices into the cooked vegetables and add a small amount of the reserved cooking liquid, then continue to cook until you have a thick spicy gravy.

Serve sprinkled with a handful of fresh herbs.