Background:
May be because I had subway for lunch today I am craving steaming hot rice and sambar with beans curry. As part of my continuing efforts to document the dishes I do make at home, here is a recipe that works well with any of the following. String beans, Cabbage, Carrot, Green plantain, Cluster beans, Flat beans, Snake gourd…
Stuff you will need:
Vegetable of choice 2 lbs
1/4 Coconut – shredded
Green chillies – 4 – sliced
Curry leaves – 1 twig
Salt to taste
Mustard seeds 1 tsp
Jeera/Cumin seeds – 1 tsp (Optional)
Urad dhal – 1 tsp
Turmeric – 1 tsp
Oil – 2 tsp to temper/season
Asafoetida – 1 pinch
How to make it?
Grind green chillies, curry leaves and coconut to a rough mixture. In a wok or large pan heat the oil and season with mustard, urad dhal, turmeric and asafoetida. When the mustard bursts, add vegetable and mix in. Add salt and sprinkle water. Cover and cook till vegetable is done i.e. cooked yet firm. Add the coconut-green chilli mixture and fold in. Turn heat off.
Serve with hot rice and sambar or rasam or just mix it in with rice and eat as is.
Serves four
Special Notes:
Add the coconut mix at the very end. Do not let it cook. The heat in the vegetable is enough to take away the raw taste. Adjust amount of water sprinkled depending on what is being cooked. I have noticed cabbage does not need water since adding salt will cause it to water. String beans on the other hand requires about half a cup of water to cook well.
