ingredients:

- 2 medium sized beetroot - grated / grounded in a mixie
-  peanuts 2 tablespoon
- coconut grated/ grounded - half the amount of beetroot. Or coconut powder if fresh coconut is not available.
-  1 onion roughly choped
- 1 medium sized carrot grounded  or grated
- turmeric a pinch
- salt as per taste
- oil (preferrably coconut oil)
- bottle gourd peels / pumpkin peels cut into tiny thin slices (optional)  - half a small bowl
- curry leaves 7-10 leaves
- cumin 1/2 teaspoon
- pepper 1/2 teaspoon
- mustard seeds 1/2 teaspoon
- ginger garlic paste 1 teaspoon
- 1 or 2 chillies (optional) roughly chopped or slit

How to cook:

Heat oil in a pan, add cumin, pepper, mustard seeds. Once mustard seeds starts to splutter - add peanuts, curry leaves , turmeric, ginger garlic paste, chillies and cook for a minute in medium flame. Add bottle gourd/pumpkin peels and onion - stir fry for a minute then cover and cook for 4-5 mins until the veggies are tender. Add beetroot and carrot stir fry for a minute, add salt , cover and cook for 4-5 mins. Now add coconut stir fry for a minute or two, cover and cook for 4-5 mins or until everything is properly cooked. Add some water if its too dry or start sticking to bottom of the pan.