Link for registration of the Nature Cure Health Workshop :
http://naturallifestyle.in/video-sessions/

Take any two-three kinds of vegetables such as cauliflower, carrot, peas. The vegetables with peels should be soaked for 2 hours in the water. After that wash and rinse them well in the running tap water. Take care that after cutting, do not wash the vegetables again. After washing again, the minerals and Vitamins pass out through water. Now it is best to boil the vegetables in the clay handi. Boil them by adding a little water. If it is not possible, then the second option is to cook them in a steel steamer. Take care that any pots that are kept on the fire should not be of aluminum.

Let's learn to make a vegetable in the steamer. As you can see that it is in two parts. Pour about 100 grams of water in the bottom part. The second upper part is with holes and I will put in it all these vegetables carrot, cauliflower and peas already cut by me. After putting all the vegetables in it, we will cover it with a glass lid and keep it on flame for 10 to 15 minutes

In a short time you will see that the vegetables will start to smell like the vegetables. You will know that the vegetables have become half cooked. Now till the time it is cooked on the flame we will prepare gravy on another flame.

Prepare 7 things to make the gravy. Indigenous tomatoes, raw coconut flesh, green coriander leaves, curry leaves, roasted cumin, rock salt and green chilli. The indigenous tomatoes are like this. You can take 2 to 3 for one person. You see that there is a crown on the tomatoes. This is round in shape and tastes sour. The other is Mumbai tomatoes which is oval in shape. We do not have to take it if indigenous tomatoes are available. The second ingredient is raw coconut flesh. Take a quantity of 50 grams and either grate it or cut it in small pieces. The third ingredient is sendha salt which is used by us during fasting. If it is not av.