Poricha kootu | Vegetable stew in Roasted spices
Servings: 4
Ingredients
- 1 large carrot chopped
- 1/2 cup Beans log slices
- 1/2 cup flat beans
- 1/2 cup Pumpkin chopped
- 1/4 cup peas
- 2 med Indian eggplant cut to chunks
- 1/2 cup Ivy gourd/Tinda cut to chunks
- 2.5 tbs Kootu Podi ( quick recipe in the text above)
- 1/2 cup cooked Toor dal ( take about 4 to 6 Tbs of toor dal and cook till mushy)
To Grind
- 2 tbs Almonds
- 1 tsp Jeera/cumin
- 4 to 5 red chilies + Bedegai chilis.
For seasoning
- 1 tbs Mustard seeds
- 2 tsp coconut oil would be best
- 1 tsp Urad dal
- 2 tsp Curry leaves
- Asafetida – a pinch
Instructions
- Wash and Chop all vegetables into cubes and cook it in turmeric water for 10 mins.
- Rinse and pressure cook toor dal for up to 2-3 whistles. You can also cook the veggies along with the dal in a separate pan with little less water.
- Meanwhile, grind the almonds or coconut, green chilies and cumin seeds into a smooth paste.
- Once the dal and veggies are cooked well remove if from the cooker and let it cool for few mins. Add the ground coconut masala and let the kootu simmer for 5 mins in low flame.
- In a heavy bottom pan add little bit oil and then add the cooked veggies and the dal along with the ground kootu paste.
- If the gravy is thickening too fast add plain water to thin it down. Do't over cook as the veggies are already cooked.
- When the mix start to froth up add in the kootu podi and give it a quick mix. in 2-3 mins turn off the gas and let the mixture stand.
- Heat oil for seasoning and add the seasoning ingredients. Once mustard starts to splutter and the hing is fried in the oil add the tempering to the kootu mix
- The aroma is simply amazing