• 1 can not-pickled sliced beets (drained) and cut each in half
• 1/2 of a tomato cut into pieces
• 1 large white potato, peeled and cut into 1-inch pieces
• 1/2 of a cauliflower, cut into pieces
• 2 carrots, sliced
• 1 yellow squash, sliced
• a handful of greenbeans, cut into 1.5 inch pieces
• 1/3 of an onion, finely chopped
• 1/2 garlic clove finely chopped
• 1 teaspoon grated ginger
• 10-20 small slices of fresh coconut
• 2 cups frozen peas
• 3 tbsp plain yogurt
• 1 tbsp sugar
• 1/4 tsp cumin powder
• 4 tbsp ketchup
• 1/2 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp salt
• 2 or 3 okra, sliced
• pinch of chili powder
• 1/2 cup water

Cut all vegetables. Heat 3 tbsp oil in a large saucepan. Put in onion and cook until light golden. Add cauliflower, carrots, and coconut. Cook uncovered for 7 minutes. Add potatos, green beans, 1/2 tsp turmeric, and pinch of chili powder. Cook for 4 minutes. Add tomato. Cook for 3 minutes. Add garlic, ginger, and salt. Cook for 2 minutes. Add squash, okra, peas, coriander, cumin, 2 tbsp ketchup, and beets. Cook for 10 minutes. While it's cooking, get a cup and mix 2 tbsp ketchup, 3 tbsp yogurt, 1 tbsp sugar, and 1/2 cup water and stir. Add to vegetables and cook for 5 minutes. Then cover and cook for 15 minutes. Serves 4-6.