Spicy Vegetable Curry

Raw

Spicy Vegetable Curry/Palya/Karmind


Cooked

Ingredients:

• 3 cups of diced sweet variety vegetable(coyote squash, zucchini, green beans, carrots etc )
• 1 tsp of salt
• 1 tbs of kootu powder
• 1/8 cup of corn oil
• 1 tsp of mustard seeds
• pinch of hingh(optional)
• 4 green chillies cut crosswise
• 1/8 cup chopped cilantro
• 1 tbs urad dhal (optional)
• 1 tbs channa dhal (optional)
• pinch of turmeric(optional)
• 1/4 cup freshly grated coconut

Method:
Heat oil in a pan on medium heat and splatter mustard seeds. Add hingh and turmeric and the dhals. Roast the dhals till golden brown and add the green chillies and swish it around for a minute or so. Then add the cilantro and the vegetables. Using a large spoon  flip the vegetables around for a minute or so and add 1/2 cup of water. Cover and cook the vegetables till they are tender, adding a little water  and stirring everything around as needed. Lower the heat, add salt and the kootu powder to the cooked vegetable and mix thoroughly. Turn off the heat, add grated coconut and the the vegetable curry is ready to eat.

Cooking tips:
Squash variety of vegetables are water logged and will need less water to cook. During the process of cooking, if the cooked vegetables end up with a lot of liquid, just decant the liquid before adding the kootu powder. Use the decanted liquid in soups, rasam or even to mix roti dough. Clean and peel the vegetables before using it to make the dish.

Serving tips:
Serve vegetable curry with rice, rotis, pocket pits and breads.