Yogiratna Recipe – Eats Now

Name: Yogiratna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium potatoes, peeled and cut into medium-sized cubes; ½ cup fresh green peas; 2 medium cucumbers, peeled and cut into medium-sized cubes; ½ cup ash gourd, peeled and diced; 1 medium carrot, peeled and cut into medium-sized cubes; ¼ cup cauliflower floret; 2 medium tomatoes, peeled and grated; 2 tablespoons cooking oil; 1 teaspoon ghee (optional); 1 teaspoon mustard seeds; 4 green chilies, slit; ¾ teaspoon cumin seed; 3 -5 curry leaves; 2 cups grated fresh coconut; 1 teaspoon coriander seed, to be ground into a coarse paste; salt; 1 inch ginger, to be ground into a coarse paste; 3 -5 sprigs fresh coriander leaves, to garnish

Servings: persons

3 medium potatoes, peeled and cut into medium-sized cubes
½ cup fresh green peas
2 medium cucumbers, peeled and cut into medium-sized cubes
½ cup ash gourd, peeled and diced
1 medium carrot, peeled and cut into medium-sized cubes
¼ cup cauliflower floret
2 medium tomatoes, peeled and grated
2 tablespoons cooking oil
1 teaspoon ghee (optional)
1 teaspoon mustard seeds
4 green chilies, slit
¾ teaspoon cumin seed
3 -5 curry leaves
2 cups grated fresh coconut
1 teaspoon coriander seed, to be ground into a coarse paste
salt
1 inch ginger, to be ground into a coarse paste
3 -5 sprigs fresh coriander leaves, to garnish

1
Firstly, add a cup of water to the grated coconut and grind it in a mixer.
2
Pass it through a sieve.
3
Squeeze out the pulp.
4
Keep the coconut milk extract aside.
5
Peel and cut the potatoes, carrot and cucumber.
6
Keep aside.
7
Grate the tomatoes, discard skin and keep aside.
8
In a deep microwaveable dish, mix together the potatoes, carrot, cucumber, ashgourd, green peas, cauliflower, green chillies, ginger-corriander seeds paste, coconut milk and the grated tomatoes.
9
Cover.
10
Microwave on HIGH for 17 minutes.
11
Stir once in between.
12
Allow standing time of 2 minutes.
13
Add salt.
14
Mix well.
15
Microwave on MEDIUM-HIGH (80%) for 2 minutes uncovered.
16
Next, prepare a seasoning of cumin seeds, mustard seeds and curry leaves in a frying pan.
17
Pour onto the vegetable combo.
18
Mix well.
19
Garnish with finely chopped corriander leaves.
20
Serve hot with steamed rice, topped with ghee (optional) and accompanied by pickle.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 medium potatoes, peeled and cut into medium-sized cubes, ½ cup fresh green peas, 2 medium cucumbers, peeled and cut into medium-sized cubes, ½ cup ash gourd, peeled and diced, and more.

Yes, Yogiratna falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Yogiratna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions